About this recipe:A moist, old fashioned oatmeal raisin cookie recipe with a hint of honey and cinnamon. This will be your go-to recipe!
275g dark brown soft sugar
2 teaspoons vanilla extract
1 tablespoon honey
200g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
250g porridge oats
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Method Prep:20min › Cook:12min › Ready in:32min
Preheat oven to 180 C / Gas 4.
In a medium bowl, cream together the butter and dark brown soft sugar until smooth. Stir in the eggs, vanilla and honey. Sift together the flour, bicarbonate of soda and cinnamon, gradually stir into the creamed mixture. Finally, stir in the oats and raisins.
Drop dough by rounded teaspoonfuls onto unprepared baking trays. Bake for 10 to 15 minutes in the preheated oven, until cookies start to brown. Remove from baking trays to cool on wire racks.
Yum, with reservations. I made lots of changes to this recipe - UK people often have less of a sweet tooth than our friends across the pond, I put in less sugar (and it was still very sweet) and more raisins and cinnamon because I love them. I also used dairy-free margarine, as I'm lactose intolerant.
The result was very tasty, but quite 'cakey' and fluffy, not the chewy texture I'm looking for. A nice recipe, but I'm still not satisfied in my search for the perfect oatmeal and raisin cookie! - 25 Jul 2012