Oat and Raisin Cookies

It's Monday morning and it’s a mild winter day and the sky is blue, what more could you ask for… well maybe to be able to not be a work and go and enjoy it, but hey!

Since I'm still trying to "spring clean" my baking cupboard, I found this Hummingbird Bakery recipe for Oat and Raisin cookies recipes perfect for using up some bits hiding in the depths of my baking ingredients. I love raisins/sultanas in cookies, cakes (though I know a friend who will completely disagree) and these cookies are so simple and great with a cup of tea for that 3pm office break in the middle of February, or anytime really.

Oat and Raisin Cookies

Ingredients

270g unsalted butter, at room temperature

160g caster sugar

160g dark brown sugar

2 eggs

1/4 teaspoon vanilla extract

380g plain flour

1 teaspoon salt

1 teaspoon bicarbonate of soda

1/2 teaspoon ground cinnamon

110g rolled oats
220g raisins

Preheat the oven to 170 degrees. 

Put the butter and sugars in a mixer and  cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to slow speed and beat in the vanilla exact. 

Sift together the flour, salt, bicarbonate of soda and cinnamon in a separate bowl, add the oats and mix well. Add to the butter mixture and beat until well mixed. Stir in the raisins with a wooden spoon until evenly dispersed. 

Arrange equal amounts of cookie dough on prepared baking trays. Make sure the that the cookies are spaced apart to allowed spreading while baking. Bake in the preheated oven for about 12-14 minutes, or until golden brown and firm. Check them regularly to make sure they are not burning. When you are happy that they are cooked through, remove from the oven and leave to cook slightly on the trays before turning out onto a wire cooling rack to cool completely. 

Happy Baking x