As lockdown in the UK continues it means not popping out for ingredients therefore, I’m looking at different things I can make with what I already have at home.
We have a big bag of oats and raisins, so I thought why not put them together and make some nice cookies. These cookies are quick and simple to make and use up leftovers that you brought for one recipe and don’t use again for a while.
Oats are a great staple to have at home because they don’t go off and are good for making quick flapjacks when you get a craving for something sweet.
These cookies are good for the children to help make and they won’t get all mucky. These cookies remind me of rock cakes that I made a school because they are lumpy and bumpy once cooked but the taste is great.
My boyfriend helped me make these and he says I’m his helper. I think baking brings people together and I always loved baking with my mum when I was little.
These cookies give off such a strong cinnamon smell when your mixing them, but it is defiantly a subtle taste once cooked and doesn’t over power the cookie to much.
I dolloped big tablespoons of the mixture on to my tray and ended up with an odd number of cookies so I would recommend smaller dollops of mixture on to your tray.
These cookies are quick and simple but are super yummy and can be enjoyed by the whole family.
Raisin Oatmeal Cookies
- 150 ml vegetable oil
- 200 g light brown sugar
- 1 large egg beaten
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 140 g plain flour
- ¼ tsp Bicarbonate of Soda
- 300 g oats
- Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
- Meanwhile, in a large bowl, mix together the oil and 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, then add the oats. Finally, mix in the raisins.
- Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.