I'm on such a cookie-kick at the moment, but I wanted to make something a little less chocolate-focused this time. Oat & raisin is a classic combination. With a little imagination, I can persuade myself these are basically porridge, and therefore an acceptable breakfast food. I would probably have used wholemeal flour instead of plain to further increase the "health food" illusion, except I'd run out.
Oat & Raisin Cookies
Makes about 24
2 cups plain flour
2 cups whole rolled oats
1 cup soft brown sugar
2/3 cup white sugar
1tsp baking powder
pinch of salt
250g butter (USA: 2 sticks)
1tsp vanilla essence
1 cup raisins
- Preheat the oven to 160°C.
- Combine the dry ingredients (except raisins) in a large mixing bowl.
- Melt the butter, and add to the bowl along with the eggs and vanilla essence.
- Knead together into a soft dough.
- Add the raisins and knead until evenly distributed.
- Use a desert spoon to scoop out cookie mixture, form into a ball between your fingers, and arrange on baking sheets.
- Bake for 15-20 minutes until golden brown.
- Cool on a wire rack before serving.