I found this recipe whilst blog stalking the shutterbean blog. It has now made it into my everyday recipe book and I will be coming back to it again very soon. My only addition was adding some flaked almonds that I had laying about which added a bit of a crunch to the chewy cookies. The next cookies on my to make list are some Bacon & Peanut butter cookies, I am sure they will be up on here soon.
You will need
- 1 1/2 cups old fashioned rolled oats – I just used porridge oats and they came out great
- 1/2 cup all purpose flour (spooned & leveled)
- 1/2 cup of flaked almonds
- 1/2 cup raisins
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (i tried out 1tsp of salt as suggested and the sweet/salty mix is delicious)
- 6 tablespoons unsalted butter, room temp
- 1/2 cup dark brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (i was missing the vanilla extract so I just added a tsp of water to keep the same consistency, it wasn’t noticeable without the vanilla but I will definitely use it next time)
This recipe makes around 24 cookies.
I firstly pre-heated the oven to 165 C. Then in a medium bowl mix the oats, almonds, flour, raisins, baking soda and salt together. In a separate bowl, using an electric mixer beat the butter and sugar until it is light and fluffy. Now add the egg and vanilla and beat until combined. Now gradually add the oat mixture and stir until combined.
Drop a tablespoon of mixture on a baking tray with greaseproof paper and space it about 2 inches apart to allow for spreading whilst cooking. Bake until the cookies are golden brown but still soft. Around 14minutes. Cool for 5minutes on the tray and then pop on a wire rack to cool completely…and enjoy.