About this recipe:This is a speedy oatmeal cookie recipe that is baked in a large baking tin, then cut into squares or slices. If you prefer, you can use chocolate chips instead of raisins.
110g butter, softened
150g caster sugar
4 tablespoons dark brown soft sugar
1/2 teaspoon vanilla extract
100g self-raising flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
120g porridge oats
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Method Prep:15min › Cook:10min › Ready in:25min
Preheat oven to 190 C / Gas 5. Grease a 23x33cm tin.
In a medium bowl, cream together the butter, dark brown soft sugar and caster sugar, until smooth. Beat in the egg then stir in the vanilla. Combine the flour, bicarb, cinnamon and salt; stir into the creamed mixture. Fold in the oats and raisins. Spread evenly into the prepared tin.
Bake for 10 to 12 minutes in the preheated oven, until the edges are starting to brown. Let cool in tin before cutting into slices.
I've been looking for a recipe that uses porridge oats and this fits the bill nicely. The squares don't look like much but, honestly, the texture and taste is amazingly good. I left them overnight in an airtight container and I reckon it's improved them. Anyway, the only change I made was that I didn't have any dark brown sugar so used light muscovado instead. Gorgeous and thanks for submitting this. - 27 Sep 2011