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11
July
Oat and Raisin Cookies
I love a good oat and raisin cookie, but I am very particular. It HAS to be spiced just right, it HAS to be thick and chewy, and the raisins HAVE to be moist. I think this recipe ticks all the boxes.
There is a subtle hint of richness from the cinnamon and the little more unusual mixed spice. The use of only brown sugar and the golden syrup gives an almost flap jack chewiness. Lastly, the raisins are re-plumped by soaking first. We all know that raisins are gorgeous and sweet, but sometimes they can be hard and almost brittle. Soaking them prior to cooking with them not only makes them juicier, but can prevent the exterior ones from burning.
For a twist, you can switch out the nuts for chocolate chips.
Oat and Raisin Cookies
Print recipe
| Serves | 20 |
Ingredients
- 100g Raisin
- 6 tablespoons Hot Water
- 1 tablespoon Lemon Juice (optional)
- 100g Unsalted Butter
- 100g Light Brown Muscovado Sugar
- 50g Golden Syrup
- 110g Plain Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Mixed Spice
- 120g Rolled Porridge Oats
- 50g Chopped Pecans (or walnuts)
- 1 Large Free-range Egg
- 1 teaspoon Vanilla Extract
Directions
| 1. | Pre-heat the oven to Gas Mark 4 / 180ºC / 350ºF |
| 2. | Place the raisins in a small bowl and spoon over the hot water. Add the lemon juice if using, and leave for 5-10 minutes to plump up |
| 3. | Melt the butter, sugar and golden syrup over a moderate heat until the butter an sugar are completely melted, stirring occasionally then allow to cool slightly |
| 4. | In a mixing bowl, sift in the flour, baking powder and spices. Add in the oats and chopped nuts |
| 5. | Strain the plump raisins and add to the dry ingredients. Give them a stir to mix through |
| 6. | Mix together the egg and vanilla, then pour over the dry ingredients |
| 7. | Add the melted butter and sugar and mix until well combined. Place in the fridge for an hour or two until the mixture is firm |
| 8. | Using an ice cream scoop or meatballer, spoon balls of the cookie dough onto a baking sheet about 2"/5cm apart, pressing only lightly because you want a thick chewy cookie |
| 9. | Bake for 12-15 minutes, or until they just start to brown at the edges |
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