While these cookies aren’t as fun as triple chocolate or toffee cookies, they’re ever so slightly better for you, so they’re ideal for anyone that is looking for a naughty but nice-ish treat this January. They’re gorgeously textured and rustic, so why not whip up a batch and fill your biscuit tin?
- 100g raisins
- 150ml vegetable oil
- 200g golden caster sugar
- 1 large egg, beaten
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 140g plain flour
- Quarter teaspoon bicarbonate of soda
- 300g oats
- Preheat your oven to 180c/160c fan and line 2 baking trays with baking parchments. Pour 50ml of boiling water over the raisins and leave them to soak for 20 minutes so that they plump up. Drain and reserve the liquid.
- Meanwhile, in a large bowl, mix together the oil and the sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract.
- Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, and fold together with the oats. Finally, mix in the raisins.
- Drop heaped tablespoons of the cookie dough on to the baking trays, making sure that they are well spaced as they will spread while baking. Bake for 12-15 minutes until golden, then remove from the oven and allow them to cool on the trays for 10 minutes before moving them to a wire rack to cool completely.
If you’d like, you can tuck into a cookie after they have cooled a little on the tray. They’re so delicious and soft while they’re warm! When kept in an airtight container, these cookies will keep for up to 3 days.