Oatmeal and raisin cookies
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Serves:
18
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Yield:
18 biscuits
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Ready in:
30 mins
(15 mins
Prep
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15 mins
Cook)
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.
Ingredients
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85 g unsalted butter, at room temperature
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115 g light muscovado sugar
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1 egg, beaten
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115 g self-raising flour
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55 g medium oatmeal
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170 g raisins
Preparation method
- 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.
Copyright
Copyright by The Readers Digest Association, Inc. 2004
Some more ideas
Add the finely grated zest of 1 small lemon or orange to the mixture with the oatmeal and raisins. * Sift in 1–1½ tsp ground mixed spice, cinnamon or ginger with the flour. * For low-sugar oatmeal cookies, add a banana for sweetening and use just 55 g (2 oz) sugar. After beating the sugar with the butter, beat in 1 mashed banana (about 85 g/3 oz).
Plus points
Raisins are a useful source of iron, potassium and fibre as well as natural sugar. If you serve these cookies with a glass of freshly squeezed orange or pink grapefruit juice, the vitamin C in the fruit juice will help the body absorb the iron in the raisins. * Oatmeal is an excellent source of soluble fibre, which can help to reduce high blood cholesterol levels, thereby reducing the risk of heart disease. Soluble fibre also helps to slow the absorption of carbohydrate into the bloodstream, resulting in a gentler rise and fall in blood sugar levels.