Sunday, 29 March 2009

Oatmeal and Raison Cookies.

I got this recipe from my good friend Hannah months and months ago, and have finally found the time to try it out for myself! I've tweaked it slightly and added things that I think all good cookies recipes should have; enjoy!

1/2 pound butter
2 cups golden caster sugar
2 eggs worth of egg replacement *
Vanilla extract
1 1/2 cups self raising flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg **
1/2 teaspoon cinnamon **
3 cups rolled oats
1 1/2 cups raisons

* I use Allergycare, which you can find in Holland&Barrett.
** I used much more than this, but really not sure how much more. I would think it's about a teaspoon of each, but it depends how much spice you like in cookies.
1/ Preheat oven to 175 c.
2/ Beat butter until creamy, add sugar until fluffy. Beat in eggs one at a time. Add vanilla.
3/ Mix flour, sald, baking powder, nutmeg and cinnamon in a seperate bowl. Add to butter bowl, stir in oats and raisons.
4/ Grab a large handful and push down onto lined baking sheets, about 1cm thick. Don't be scared to make these cookies BIG! They cook really well, and the bigger the better! Smaller cookies tend to be crisper, these stay really moist.
5/ Bake until the edges are golden brown but the centres should be a yellow-white colour. About 20- 25 minutes. Wait at least 10 minutes before trying to move them, let them set.

I love recipes that ask for measurements in cup sizes, because then I get to use my heart shaped cups and teaspoons!

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