Chewy oat and raisin cookies
At a glance
| Serves: | 25 |
| Prep time: | 20 minutes |
| Cook time: | 13 minutes |
| Total time: | 33 minutes |
| Meal type: | Dessert, Snack |
| Allergy list: | Egg, Milk, Soy, Tree Nuts, Wheat |
| Misc: | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion: | Birthday Party, Casual Party |
| Region: | Worldwide |
| Description: | This produces large chewy cookies with a hint of cinnamon. |
| Submitted by: |
Your note
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 7.7oz butter (Softened)
- 7oz brown sugar
- 3.5oz caster sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 7oz plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 8.8oz rolled oats
- 5.3oz raisins (Or sultanas)
Directions
Step 1
In a large bowl (the biggest you have!), mix together with a wooden spoon the butter, brown sugar, caster sugar and vanilla. Mix until you have a smooth mixture.
Step 2
Now add the eggs, the mixture will look ruined but mix for a couple of minutes and it will be a smooth mixture again.
Step 3
Add the flour,cinnamon, salt and bicarbonate of soda and mix again.
Step 4
Stir in the oats and raisins ensuring an even spread of the raisins.
Step 5
Use a none stick baking tray or add parchment paper to a baking tray.
With a teaspoon, take a large heaped scoop of the mixture and place on the baking tray. Press down on the biscuit mixture and leave plenty of room between each cookie as they will grow a lot in the oven.
Step 6
Bake for 10-15 minutes in a preheated oven at 180ºC / 350ºF / gas mark 4. You want them to be brown but if you take them out too early they will remain soft and fall apart easily so do not take them out too soon.
They will remain soft until they have cooled so leave on the baking tray for 5 minutes before removing.
Store in an air-tight container for up to 4 days.
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