Possibly the greatest cookie recipe of all time. Yes, that’s a big statement…
Mumma and I made these cookies a while back and I remember wondering why we’d ever pick oat and raisin cookies over chocolate. Usually I found oat and raisin cookies dry and pretty tough, so I was sceptical. But, I love baking so reserved judgement.
When I was younger I was also a big fan of stealing some of the mixture before it was cooked and would quite often do so when mumma turned her back to put something away (we all do it, right?!). I tell you, from that moment all doubts about oat and raisin cookies disappeared…
Raw cookie dough mixture has become somewhat a phenomenon with brands now selling it in ice-cream, inside chocolates and even in pots for one to eat with a spoon. I’m pretty certain that everyone loves cookie dough! But, I tell you what, this cookie dough is something else and so unbelievably scrumptious I’m surprised I ever have any cooked cookies left over…
(I am not encouraging anyone to eat raw mixture with egg in it, but all I’m saying is you heard it here first!)
I recently made this cookie recipe for a weekend away with G’s family. G and I have banned ourselves from eating chocolate pre-holiday and I was trying to think of a good bake that everyone would enjoy. After about 4 years having not had these cookies I suddenly remembered they existed and thought I’d whip up a batch.
No regrets, 20 cookies gone in 1 afternoon and every single person commenting on how amazing they were. Job done!
Makes about 20 cookies
300g plain flour
1 tsp. baking power
1 tsp. bicarbonate of soda
Pinch of salt
215g butter (softened)
215g dark brown sugar (firmly packed)
150g soft light brown sugar
2 tsps. vanilla extract
– Preheat the oven to 175°C fan and prepare a couple of baking trays with foil/baking parchment.
– Mix the flour, baking powder, bicarb soda, salt in a bowl and set aside.
– Combine butter, sugar, eggs and vanilla in a bowl with an electric whisk on low speed. Increase the speed and cream ingredients until fluffy and colour lightens.
– Stir the flour into the creamed mixture until no dry ingredients are visible (do not overmix).
– Add the oats and raisins, stir to incorporate.
– Use an ice-cream scoop or tablespoon to make balls of dough and drop onto a baking tray about 2-inches apart. Flatten slightly with the back of a spoon.
– Baking for approx. 11 minutes until golden brown, but still soft.
– Remove from oven and let cookies sit on baking tray for a couple of minutes before transferring to a wire rack to cool. Repeat until all mixture is gone and cookies are baked.