I was in a baking mood and fished out a recipe for oat raisin cookies that I had been meaning to try for simply ages. The recipe was originally Phoebe’s Fabulous Oatmeal Cookies from the Friends Recipe Book which I adapted to suit my own tastes. I reduced the butter and sugar content from the original, which seemed a little steep for my liking. I also decided to add a tsp of cinnamon to the mix to add an extra dimension. I used an old fashioned ice cream scoop to portion out the cookies and I was able to fit nine cookies on each baking tray.
The batter was fairly sturdy, meaning they didn’t spread out too much during cooking. They stayed lovely and thick, unlike a lot of cookies I make, which usually spread out into thinner cookies. I really liked the fact these stayed so substantial. I was expecting them to be dense and sticky, a bit like flapjacks but I was pleasantly surprised at how light the texture was. Crisp and slightly crumbly on the outside with little pockets of chewy raisins and texture from the oats. The vanilla and cinnamon complimented each other wonderfully and the whole cookie was a joy to eat. They have a slightly craggily surface, with the raisins peeping through, giving them a very wholesome appearance. Utterly moorish, these are definitely on the ‘keepers’ list.
Substantial Cinnamon Oat Raisin Cookies
120g light soft brown sugar
100g caster sugar
1 tsp vanilla
170g porridge oats
160g plain flour
¾ tsp baking powder
¾ tsp baking soda
1 tsp cinnamon
Preheat oven to 190C and get two baking trays ready but leave them un-greased.
Cream the butter together with both the sugars until light and fluffy.
Add the egg and vanilla and beat until well combined.
Add the oats, flour, baking soda, baking powder and cinnamon into the bowl and beat together until all incorporated.
Fold in the raisins.
Using an old fashioned ice cream scoop, dollop level spoonfuls onto the baking trays. (I’m sure a tablespoon would work just as well)
Gently press the tops down to form thick level discs.
Bake in the oven for 12-15 minutes until golden brown.
Cool on sheet for only 1 minute before transferring to a rack with the help of a palette knife. Repeat with any leftover dough.
Allow to cool before storing in an airtight container.
Makes 21 cookies
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