I barely have to say the word cookie before there is a frenzy of excitement from the children. Nothing seems to please them more at snack time than being able to choose a knobbly cookie from a biscuit tin.
I created this recipe a few years ago and specifically use cup measurements so it’s easy for young children to measure themselves. Monty in particular loves to be in charge of putting everything in the bowl and switching on the mixer. He’s always decidedly unimpressed when I want to measure precisely or mix by hand!
You know me so I don’t need to tell you that this recipe has less sugar than an adult version would. It has also be extensively tried and tasted by children and grown-ups alike.
Oatmeal and Raisin Cookies
115g unsalted butter (at room temperature)
1/3 cup of soft brown sugar (double if you want sweet cookies which spread out)
3/4 cup of plain flour
1/2 tsp bicarbonate of soda
1/2 tsp of ground cinnamon
1 1/2 cups of rolled oats (I like Mornflake Oats or Waitrose Jumbo Oats)
1/2 cup raisins
Oven preheated to 180°C. Large baking tray at the ready greased or lined.
- Cream the butter and sugar together then crack in the egg to cream.
- Sift in the flour, bicarb and cinnamon (not the end of the world if you don’t sift) and combine.
- Add the oats and then the raisins until everything is well mixed.
- Using teaspoons, spoon out onto the baking tray. They don’t spread much as they are low sugar so they will stay in the shape you create. I like to make them into chunky little rock cake shapes.
- Bake for 10 – 12 minutes until they are golden and smell delicious.
- Remove from oven, cool for a few minutes on the tray then transfer to a wire rack to cool under a tea towel.
- Will keep for up to a week in a tightly sealed container.