This is the recipe that provided the delicious cookies some of you may have spotted on Instagram. It led to a discussion about how the word biscuit is being replaced by the American work cookie. In this case, the recipe is American and I think cookie is warranted. I am a big fan of the word biscuit though!
Recipe: Oat & Raisin Cookies
Summary: Far from healthy, but delicious, these cookies made to a recipe from the Smitten Kitchen (adapted ever s slightly because of my available ingredients) are simply incredible. Soft, chewy and packed with raisins and flavour, they’ll please anyone who likes a good cookie (so long as they like raisins).
- 1/2 cup (1 stick, 4 ounces, or 115 grams) butter, (well) softened
- 2/3 cup (125 grams) dark brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup (95 grams) plain flour
- 1/2 teaspoon baking soda (sodium bicarbonate)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon table salt
- 1 1/2 cups (120 grams) porridge oats
- 3/4 cup (120 grams) raisins (I used seedless Californian that I had left over from this year’s mincemeat)
- Cream together the butter, brown sugar, egg and vanilla until smooth.
- In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. then stir this into the butter/sugar mixture.
- Stir in the oats and raisins.
- Scoop the cookies onto a lined baking sheet making sure to keep them about two inches apart (I found a regular ice-cream scoop made an ideal size).
- Chill the cookies for about 10 minutes before baking them (helps the cookies keep their shape).
- While you are waiting, heat oven to 350°F (175°C less if it’s a fan, ut you’ll know your own best)
- Bake them for 10 to 12 minutes (though even a minute or two longer wont hurt them if you like cookies that are a bit drier), taking them out when golden at the edges but still a little undercooked-looking on top.
- Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 12