Possibly the greatest oat & raisin cookie recipe of all time. Yes, that’s a big statement…
Mumma and I made these cookies a while back and I remember wondering why we’d ever choose oat and raisin cookies over chocolate. Sometimes oat and raisin cookies can end up quite dry and pretty tough, but I was determined to prove myself wrong.
When I was younger I was a big fan of stealing mixture before it was cooked and would do so often when mumma turned her back to put something away (we all do it, right?!). I tell you, from that moment all doubts about oat and raisin cookies disappeared…
Raw cookie dough mixture has become somewhat a phenomenon with brands now selling it in ice-cream, inside chocolates and even in pots for one to eat with a spoon. I’m pretty certain that everyone loves cookie dough! But, I tell you what, this cookie dough is something else and so unbelievably scrumptious I’m surprised I ever have any cooked cookies left over…
(I am not encouraging anyone to eat raw mixture with egg in it, but all I’m saying is you heard it here first!)
I recently made this cookie recipe for a weekend away with G’s family. G and I have banned ourselves from eating chocolate pre-holiday and I was trying to think of a good bake that everyone would enjoy. After about 4 years having not had these cookies I suddenly remembered they existed and thought I’d whip up a batch.
No regrets, 20 cookies gone in 1 afternoon and every single person commenting on how amazing they were. Job done!
Makes about 20 cookies
300g plain flour
1 tsp. baking power
1 tsp. bicarbonate of soda
Pinch of salt
215g butter (softened)
215g dark brown sugar (firmly packed)
150g soft light brown sugar
2 tsps. vanilla extract
– Preheat the oven to 175°C fan and prepare a couple of baking trays with foil/baking parchment.
– Mix the flour, baking powder, bicarb soda, salt in a bowl and set aside.
– Combine butter, sugar, eggs and vanilla in a bowl with an electric whisk on low speed. Increase the speed and cream ingredients until fluffy and colour lightens.
– Stir the flour into the creamed mixture until no dry ingredients are visible (do not overmix).
– Add the oats and raisins, stir to incorporate.
– Use an ice-cream scoop or tablespoon to make balls of dough and drop onto a baking tray about 2-inches apart. Flatten slightly with the back of a spoon.
– Baking for approx. 11 minutes until golden brown, but still soft.
– Remove from oven and let cookies sit on baking tray for a couple of minutes before transferring to a wire rack to cool. Repeat until all mixture is gone and cookies are baked.