About this recipe:A delicious oatmeal cookie recipe that's truly special thanks to the addition of buttermilk, helping them stay soft and moist.
250g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
160g porridge oats
225g butter, softened
100g caster sugar
175g dark brown soft sugar
1 1/2 teaspoons vanilla extract
90g chopped walnuts
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 190 C / Gas 5. Sift together the flour, bicarb, salt and cinnamon; stir in the oats and set aside. Grease baking trays.
In a large bowl, cream together the butter, caster sugar and dark brown soft sugar until light. Beat in the eggs, one at a time, then stir in the vanilla. Stir in the flour mixture alternately with the buttermilk. Fold in the raisins and walnuts. Drop by rounded spoonfuls onto the prepared trays.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
Very yummy cookies. They stay soft and aren't too sweet. The nuts really give it that extra specialness
Oh and I didn't have brown sugar so I used 175g granulated sugar aswell as the 100g caster sugar. Worked great - 13 Oct 2013