About this recipe:A deliciously soft oatmeal cookie with plump, juicy raisins. These oatmeal cookies freeze very well. You can use hazelnuts or pecans instead of walnuts.
300g caster sugar
1 teaspoon vanilla extract
310g plain flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
160g porridge oats
60g chopped walnuts
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Method Prep:40min › Cook:10min › Ready in:50min
Combine raisins and water in small saucepan. Simmer over low heat 20 to 30 minutes, until raisins are plump. Drain liquid from raisins into measuring jug. If necessary, add enough additional water to raisin liquid to measure 125ml. Set drained raisins and 125ml raisin liquid aside to cool.
In a large mixing bowl, beat margarine, sugar, eggs and vanilla with an electric mixer until smooth and creamy. Stir in reserved 125ml raisin liquid.
Sift the flour, baking powder, bicarb, salt, cinnamon and cloves into a separate bowl. Stir flour mixture into margarine mixture with a spoon. Stir in oats, nuts and reserved raisins; mix well.
Drop dough by rounded teaspoonfuls, about 5cm apart, onto ungreased baking trays. Bake in a preheated 190 C / Gas 5 oven 8 to 10 minutes, or until lightly browned.