ingredients for ~24 medium-sized cookies
150g butter, softened but not melted
200g golden caster sugar
1 large egg
0.5 teaspoon ground cinnamon
1 teaspoon vanilla essence
140g plain flour
quarter of a teaspoon of bicarbonate of soda
tiny splash of lemon juice
pinch of salt
- Put the raisins in a small bowl and cover in boiling water. Leave to soak for at least 20-30 minutes.
- Preheat the oven to 180C/fan 160C. Line 2 baking trays – I used silicone baking sheets, but greaseproof paper would also work.
- In a large bowl, cream together the butter and sugar.
- Beat in the egg until the mixture is smooth and creamy.
- Add the milk, cinnamon, and vanilla essence; mix well.
- Add the bicarbonate of soda, and a small splash of lemon juice.
- Add the flour and pinch of salt, and again mix well. You should have a fairly stiff batter.
- Add the oats. The mixture should be quite stiff and ‘dry’ (and shape-able), but if necessary, add a very small amount of water from the raisins.
- Finally, add the raisins and mix to distribute them evenly throughout the cookie dough.
- Spoon the mixture onto the prepared baking trays, about a heaped dessertspoon full at a time. Flatten slightly, but ensure the cookies aren’t too close together on the tray as they may spread a little.
- Bake for 12-15 minutes until golden.
- Pre-soaking the raisins makes them juicier in the finished cookies, and helps stop them burning while baking.
- The lemon juice ‘activates’ the bicarb (if the two touch, you’ll see the fizz). The alternative is using baking powder, or simply omit the lemon for a little less rise in the cookie.
- I hugely recommend silicone baking sheets. They protect baking tins and are easier to clean, they are reusable unlike greaseproof paper, and they make removing the finished baking a doddle!
- I’ve kept the uncooked dough in a sealed container in the fridge for 2 days, allowing me to have batches of fresh-baked cookies at different times 🙂
- I have no idea how long the baked cookies would last in a sealed container – they get eaten long before that point! 😉