Oatmeal and Raisin Cookies
If you fancy a batch of home-made cookies at the weekend then try this quick recipe. They will keep for 3-4 days in an airtight container.
Ready in 50 minutes, plus cooling time
225g self-raising flour
175g rolled oats
1 tsp baking powder
250g unsalted butter, softened
200g golden caster sugar
½ tsp vanilla extract
1 Preheat the oven to 180C / fan 160C / gas mark 4. Lightly grease two large baking sheets. Mix the flour, oats and baking powder together in a bowl.
2 Place the butter, caster sugar and vanilla extract in a separate large bowl and beat together until creamy. Stir in the flour mixture and the raisins and mix to a rough dough using your hands.
3 Divide and roll the mixture into about 24 balls and place well apart on the baking sheets. Flatten each ball with your fingertips to about 6mm thickness.
4 Bake in the preheated oven for 12-14 minutes until golden. Leave the cookies to cool on the baking sheets for a few minutes until firm enough to transfer to a wire rack. Leave to cool completely.
Replace the raisins with 150g white or dark chocolate chips, 150g sweetened dried cranberries or 150g chopped dried apricots for flavour variations.