30 October, 2015
Oats & raisin cookies
This is my second favourite cookie (pecan butter cookie being the first), with its chewy goodness, crispy edges and sweet raisins with every bite. This cookie has got more oats and a little flour and thus is very light. I use dark brown sugar to get the extra chewiness, but light brown sugar works well too.
I use dark brown sugar to get the extra chewiness, but light brown sugar works well too. As for the raisins, they are the hero of this cookie for me. You can also use sultanas or currants in place of raisins. Sweet and sour raisins give it nice texture and complements the chewiness of the cookie.
I usually make a big batch of this batter and refrigerate or freeze for later. Roll the batter in to a cylinder and wrap it in cling wrap and freeze. It can be thawed, and cut and baked when you need.
This batter is easier to handle, doesn’t stick so much. I like the homemade rustic kind of look in these cookies. So I just place batter on the tray and press lightly.
Bake until the cookie is light golden brown. It might feel softer, but cookies continue to cook as they cool down. Transfer cookies to a wire rack immediately and let cool completely.
- 170g butter
- 100g flour
- 200g packed brown sugar
- 260g rolled oats
- 150g raisins
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 egg
- 1 tsp. vanilla extract
- Preheat oven to 170 °C.
- Line a baking tray with parchment paper.
- Mix flour, baking soda, cinnamon, oats and raisins in a separate bowl. Set aside.
- In a bowl of a stand mixer beat butter and brown sugar until just combined.
- Add the egg and mix until clear, followed by vanilla.
- Fold in the dry ingredient mix, using a wooden spoon or spatula.
- If batter is too soft or runny, refrigerate until firm enough to handle.
- Scoop batter on to prepared tray 3 inches apart and bake for about 15 minutes.
- When the cookies get that golden brown edges, they are ready.
- Cool on wire rack.
- For a fancier look, drizzle melted chocolate or royal icing on top.