I make these cookies using Bill Granger’s recipe from his Everyday cookbook (how appropriate!) These oatmeal and raisin cookies are so delicious and versatile – I bake a small quantity and pop the remaining uncooked dough into a Ziplock bag in the fridge so later in the week we can enjoy another small batch of fresh-baked cookies that are warm and fresh!
Oatmeal Raisin Cookies
150 g unsalted butter
225 g 1 cup soft brown sugar (I use slightly less sugar as I don’t have a sweet tooth)
1 egg, lightly beaten
2 teaspoons natural vanilla extract
125 g 1 cup plain flour (I use self-raising and cut the baking powder)
1 teaspoon baking powder
1 pinch of salt (I leave that out)
235 g 2 1/3 cups rolled oats (I am always generous with the oats and add slightly more)
125 g 1 cup raisins ( As alternatives I use chocolate chips but also use dried blueberries, dried cranberries or dried apricots according to your taste)
Preheat oven to 180C 350 F Gas 4, line baking tray
Cream butter and sugar together until fluffy and smooth. Add egg and vanilla extract, beat till smooth. Sift in flour, baking powder (if using) salt and mix lightly. Add oats and raisins and stir together.
Roll tablespoon of mixture into balls and place on tray. flatten the balls with a fork. Bake for 20 min if large fat cookies. Cook for 15 if you make smaller variety or until golden. Remove from oven and allow to cool before eating!
It is very easy to consume one too many of these delicious cookies which is another reason why I only cook 9 or 12 at one time, refrigerating the remaining dough for another fresh-baked batch later in the week. Portion control can be achieved without difficulty; SCI immobility calls for attention to sweet snacks and treats. No one should have to abstain as good food feeds the body and soul, just don’t over indulge.