These cookies are spicy, chewy and filled with flavour and texture. They are the kind of cookie you look for when you need a distraction. The spice offers warmth and comfort and the oats give you permission to happily eat these for breakfast.
Feel free to add the zest of an orange or lemon for additional flavour.
This cookie mixture is quite large and you can freeze a portion for later use. Wrap remaining mixture in plastic wrap and when ready to bake, allow mixture to soften, form cookies and bake.
Ingredients (makes about 35 small or 25 large cookies)
- 200 g soft butter
- 100g granulated white sugar
- 100g soft brown sugar
- 2 eggs
- 5 ml vanilla
- 210 g cake flour
- 5 ml bicarbonate of soda
- 3 ml ground cinnamon
- 2 ml salt
- 160 g rolled oats
- 150 g seedless raisins
Method
- Preheat oven to 180 degrees celsius and line bakings sheets with parchment.
- Measure butter and sugars and add to a large mixing bowl.
- Using an electric beater, mix till light and creamy.
- Add eggs and vanilla and beat till well incorporated.
- In another bowl measure out cake flour, bicarbonate of soda, cinnamon and salt and lightly whisk to combine.
- Add to butter mixture and lightly beat to combine into a smooth batter.
- Add oats and raisins and using a large spoon or spatula. mix to combine.
- Using a teaspoon drop blobs of mixture onto baking sheets.
- Alternatively roll balls and place on sheet. Use slightly damp hands to roll mixture into balls as this prevents the mixture from sticking to hands.
- Leave about 8 -10 cm distance between each cookie as they will spread when baking.
- Bake for 10-12 minutes until lightly golden brown. Cookies will be soft but will firm up as they cool.
- Turn onto a wire rack to cool.
