About this recipe:Both children and adults will love these crisp, melt-in-the-mouth American-style cookies. They are a really wholesome treat, lower in fat and sugar than most bought cookies, and packed with oatmeal and raisins for extra nutrients and flavour. It’s worth making a double batch and freezing some – they’ll keep for 2 months and thaw in minutes.
85 g unsalted butter, at room temperature
115 g light muscovado sugar
1 egg, beaten
115 g self-raising flour
55 g medium oatmeal
170 g raisins
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat the oven to 180ºC (350ºF, gas mark 4). Beat the butter and sugar together until pale and fluffy, then gradually beat in the egg. Sift in the flour, then fold it in with the oatmeal and raisins.
Drop heaped teaspoonfuls of the mixture onto 3 greased baking sheets, leaving enough space around each cookie to allow it to spread during baking.
Bake for 10–15 minutes or until golden brown. Cool slightly on the baking sheets, then transfer to a wire rack and leave to cool completely. These cookies can be kept in an airtight container for 3–4 days.
Lovely cookies and very easy to make. Used sultanas as the kids prefer them and they turned out perfectly. Will make again (possibly tomorrow at the rate they are being eaten!). Thanks for the recipe - 25 Sep 2011