Oat and Raisin Cookies

I didn't think it was possible to get this excited about cookies, but these really do take the biscuit (sorry). I made these 2 days ago and I swear I can hear them calling to me from their little tupperware box every time I walk past. They are so chewy and full of flavour, even raisin-hater Yash has been converted and keeps asking for some.

There are a fair number of ingredients that go into these cookies but the process is quite simple. It does require 1 hour of chill time so be sure to factor that into your plan for the day.

One important piece of advice ; the dough is very sticky, thanks to the black treacle in it. If you are doing this with your kids, use a scoop to portion out the dough balls like I did (video on my Instagram page). If they use their hands, before you know it the dough will be all over them, their clothes, in their hair and on the wall.

What you will need:

225g softened unsalted butter

200g brown sugar (any type)

50g granulated / caster sugar

2 eggs

1 tsp vanilla extract

1 tablespoon of Black Treacle

185g plain flour

1 tsp bicarbonate of soda

1.5 tsp cinnamon

pinch of salt

250g oats

150g pre-soaked Jumbo raisins (or any raisins or dried fruit)

Start by soaking your raisins in warm water while you prepare your other ingredients. This will ensure they are nice and plump when added to your dough.

Cream your butter for 30 seconds and then add both types of sugar, mixing until fluffy.

Add the eggs and mix until combined. Next, add the Black treacle and vanilla.

Next, add your flour, bicarb, salt and cinnamon and whisk until combined.

Next add your oats and raisins. When fully mixed, pop this into your fridge for an hour.

When the hour is up preheat your oven to 175 degrees c and line your baking trays with parchment or silicon baking mats. Use a scoop to form small balls of dough, about the size of a golf ball. You should get about 24 balls of dough from your mix.

Bake for 13 minutes. The edges of your cookie should be dark and the middle of the cookie will still be soft when you remove from the oven, and these will set further as they cool down on your baking tray.

After 10 minutes, transfer to a cooling rack to let them cool fully and harden up a little. Inhale that delicious cinnamony smell and make a cuppa while you hop around willing your cookies to cool as fast as possible. Enjoy x