Oat and Raisin Cookies
 
Prep time
Cook time
Total time
 
P.S For a dairy free and slightly healthier option, replace the butter with ½ cup vegetable oil AND ½ cup apple puree, no need to use electric beater either, just mix wet and dry together. If you are a sugar free household, feel free to adapt to suit. Also for variety, dried cranberries or chopped apricots would also be delicious
Author:
Serves: lots
Ingredients
  • 150g softened butter
  • ½ cup packed brown sugar
  • ¼ cup honey
  • 2 medium free range eggs
  • 1 teaspoon vanilla extract
  • 1½ cups self raising flour
  • 1-2 teaspoons cinnamon, to taste, I prefere more than less
  • pinch of salt, optional
  • 3 cups of rolled oats / old fashioned / jumbo oats - not quick cooking / instant oats
  • 1 cup of raisins / sultanas
Instructions
  1. Pre heat the oven to 170 degrees celcius
  2. With an electric mixer, beat the butter, sugar and honey until light and creamy.
  3. Add the eggs one at a time along with the vanilla and beat until well combined.
  4. In a large bowl combine the remaining ingredients.
  5. Pour the butter, sugar, egg mix into the large bowl and give the mixture a good stir until has been combined.
  6. Using a teaspoon (or tablespoon for big cookies) drop balls of dough onto ungreased non stick baking sheets leaving a couple of centimetres between each cookie.
  7. Bake in the oven for about 10 minutes until golden brown.
  8. Remove from over, wait 5 minutes before transferring to a wire rack completely to cool, as cookies will still be very soft.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2014/08/31/back-to-school/