Oat and Raisin Cookies

We had a great start to the weekend watching Gloucester’s rugby team beat Toulouse from work’s corporate box last night, but it was back down to the not-so-dizzying heights of normal ‘lodge life’ today.

Instead of studying for my journalism course, I managed to procrastinate most of the day away. This did, however, result in a batch of rather tasty (and sort of healthy) oat and raisin cookies…

Oat and Raisin Cookies

Ingredients:
50g butter
50g plain flour (or wholemeal if you have it and are feeling virtuous!)
25g caster sugar
25g soft brown sugar
80g porridge oats
50g raisins
1 tbsp honey
1 egg
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
Pinch of salt

1. Pre-heat oven to 180C (160C fan)
2. Line a baking sheet
3. In a large bowl cream the butter, both sugars and honey until well-combined
4. Add the egg and mix well- don’t worry if it’s a bit lumpy at this point
5. In a separate bowl, combine the flour, oats, baking powder, cinnamon, ginger, salt and raisins
6. Add the flour mix to the creamed butter and mix together well
7. Spoon onto the tray in balls 3-5 cm wide. Make sure they’re well spaced as the cookies will spread
8. Bake for 10-12 minutes, until lightly golden. Don’t worry if they look and feel a little undercooked as they will firm up outside of the oven, if you cook them for any longer they will loose the chewy cookie texture

By the time I managed to take a photo, we’d already munched our way through a few warm ones from the oven, yum!

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