MUNCH RATING: 5/5
This recipe is from the Friend's Cookbook and they're soft and chewy but slightly crunchy too. I didn't have any raisins so I used sultanas and some chopped dates instead.
- Makes about 30 cookies
- Oven Temperature: Gas Mark 5/375°F/190°C
- Cooking time: 12-15 minutes
- You will need: baking tray lined with greaseproof paper (I used a silicone mat on a baking tray which worked brilliantly as the cookies don't stick).
- 12 Tablespoons (175g/6oz) unsalted butter, softened (I used Stork spread for cakes)
- 3/4 cup (160g/5.5oz) firmly packed light brown sugar
- 2/3 cup (130g/4.5oz) white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (170g/6oz) rolled oats
- 1 ¼ cups (160g/5.5oz) plain flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda/bicarbonate of soda
- 1/4 teaspoon salt
- 1 ½ cups (200g/7 oz) raisins/sultanas
- Cream the butter and sugars together until light and fluffy.
- Add the egg and vanilla, beat well until combined.
- In a separate bowl combine the oats, flour, baking soda, baking powder and salt. Stir into the butter mixture until just combined.
- Stir in the raisin/sultanas.
- Drop the dough by heaped tablespoons onto the baking sheet, leaving a 2" inch between them. I found this easiest by using 2 tablespoons to create balls as the dough is quite stiff and sticky.
- Bake for 12-15 minutes on a shelf near the top of the oven until the cookies are golden brown.
- Cool on the baking sheet for at least 1 minute before transferring to a cooling rack.
Below are the same cookies made with dried cranberries instead of raisins. This time I formed walnut shaped balls out of the dough and slightly flattened them when they were on the baking tray. The cookies spread out less and were thicker, giving them a more squidgy texture inside, but were still crunchy on the outside.