Sat, 12 September 2020
Chef: Krissy Gibson from Take The Cake
(Recipe makes 30 small cookies or 12 large)
Ingredients:
225g butter, softened (½ lb)
210g light muscovado sugar
100g caster sugar
2 eggs
5 mls pure vanilla extract (1 tsp)
225g self-rising flour
4g bread soda (1 tsp)
3g cinnamon (1 tsp)
3g salt (½ tsp)
275g raw oats
160g raisins
Method:
1. In a small bowl, mix the flour, cinnamon, bread soda and salt together and set aside.
2. In a large bowl, mix the white sugar & butter together with a hand mixer. Add the brown sugar, eggs and vanilla and beat until fluffy.
3. Add the dry ingredients and mix again. Add the oats, mix. Add the raisins, mix.
4. Using a spoon, divide onto ungreased cookie sheets. Bake at 160 Celsius (350 Fahrenheit) degrees for 8-12 minutes, depending upon the size of your cookies, and depending upon whether you like them chewy or crispy.
5. To make Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into 24 bars.
***Optional Variations: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips for raisins; omit cinnamon.
