Chewy Oat and Raisin Cookies
Yummy Oat and Raisin Cookies. Great dipped in tea!
Servings 16 Large Cookies
Calories 186kcal
Ingredients
- 125 g Butter or Margarine Melted
- 100 g Soft Light Brown Sugar
- 80 g White Granulated Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 2 tablespoon Golden Syrup
- 150 g Plain Flour
- 150 g Rolled Oats
- 1 teaspoon Cinnamon
- 1 teaspoon Bicarbonate of Soda
- 150 g Raisins
Instructions
- Whisk together the melted butter and sugars (this takes around 1 minute with an electric whisk, longer by hand, but don't overmix!).
- In a small bowl whisk together the egg, vanilla, and syrup.
- Pour this egg mixture into the butter and sugars and whisk for 1-2 minutes until combined.
- Tip in the flour, bicarbonate of soda, cinnamon, and oats and whisk until the mixture is even and the flour is incorporated.
- Stir through the raisins carefully until even.
- Cover the bowl and chill in the fridge for 60 minutes.
- Preheat the oven to 180 degrees and line 2 large baking sheets with greaseproof paper.
- Roll the dough into balls and place on a baking tray with plenty of space (I put 6 on a tray and bake in 2 batches, leaving the leftover dough in the fridge until I need it).
- Press the balls down into rounds of around 3-5mm thick.
- Bake in the oven for 10-12 minutes.
- Remove from the tray and leave to cool on a wire rack.
Notes
- If you haven't got rolled oats, regular porridge or instant oats will do, but the texture might be a little different.
- Caster sugar can be substituted for granulated sugar, but I prefer the texture with granulated.
- If your dough is too sticky to roll by hand, use an ice cream scoop or spoon.
- Bake for 10 minutes for a chewy cookie, and longer if you prefer crunchy.
- Read tips above for more on stopping cookies from spreading too much.