This oatmeal cookie recipe features the key components of breakfast: oats… raisins… nuts… At least that’s what I’m telling myself, having ‘taste tested’ three pre-9am this morning…
I love cookies. Baking them and eating them. Usually, my poision comes in the form of chocolate chips, but I cannot resist an oatmeal cookie stuffed with juicy raisins (which, I actually don’t love outside of a cookie) and flavoured with warming spices. The crumbly yet chewy consistency is unrivalled and the oatiness, addictive. You can eat a lot more of these than your average cookie, and that’s a plus in my greedy little book.
Depending on the season, I’d dial up the cinnamon (in December, you could go as far as two and a bit teaspoons) and if I was feeling extra decadent or making a batch for a gift, I’d half dip them in dark chocolate.
Makes 20 cookies
200g plain flour
1/2 tsp baking powder
1/2 tsp bicarb
1 1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
100g caster sugar
200g light brown sugar
225g unsalted butter
2 large eggs
2 tsp vanilla extract
250g porridge oats
150g raisins
110g walnuts, chopped
Preheat the oven to 170° and cover a flat baking tray with tin foil.
Put the flour, baking powder, bicarb, cinnamon, nutmeg and salt in a bowl and give a quick mix.
In a separate bowl, cream together the butter and both sugars. I do this using a stand mixer with the paddle attachment for 5-6 minutes.
To the butter mixture, add the eggs, one at a time, stirring after each egg. Then, stir in the vanilla extract.
Spoon out a little mixture at a time and roll into compact 5cm balls and leave at least the same amount of space between each cookie ball on your baking tray. You should be able to bake six cookies at a time.
Bake for 12 minutes, then leave on the tray to cool for 10 minutes before transferring to a wire rack.