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These cookies took a few times to get right (the first couple ended up like rock cakes but they tasted amazing every time)
The biscuit tin is always full in this house!
Unfortunately it is not bigger on the inside, like the ACTUAL Tardis! but we like to keep it well stocked anyway! – this recipe is perfect and these cookies are full of energy, filling and tasty so they are perfect on the go! Plus they are a little healthier than chocolate chip!
So, even though I haven’t mastered the perfect oatmeal and raisin cookie shape, I’ve got the taste sorted!
110g Caster Sugar
110g Muscovado Sugar
110g Self-Raising Flour
250g Porridge Oats
1 tsp Salt
1 tsp Vanilla Extract
2 tbsp Water
- Pre – heat oven to 180 degrees
- Line two trays with greaseproof paper
- Beat together the butter and both sugars
- Beat in the egg
- Stir in the water and vanilla extract
- Stir in the oats, flour and salt
- Mix in the raisins
Use two spoons to create small ball shapes onto the lined baking trays. Spread them out evenly as they expand and flatten as they cook (The rule is, the bigger the ball the bigger the space in between)
*(Try to keep them smaller than golf balls – if you make them too big they turn into crumbly rock cakes – if this happens have it with yogurt or ice cream instead– nomnomnom)*
Place in the oven for 15 – 20 mins (I find 18 mins is the sweet spot for me)
Remove from the oven and place on a wire rack to cool
This batch makes around 20-30 depending on the size of cookies you want!