I made these scrummy cookies on a whim when I happened upon a packet of chocolate raisins in the cupboard, near their sell-by date and needing eating fast. Without a recipe in mind, if I had opened them that second I would have devoured the whole lot in five minutes flat.
Luckily, I been thinking of making some cookies as the biscuit tin was looking rather forlorn, with a just a few measly crumbs in the bottom left by the last inhabitants to remind it what its purpose was in life.
Knowing that when my son came home from school I would rather have a happy little face in the kitchen than a grumpy one, I quickly whizzed up some biscuit mixture and tossed the chocolate raisins in at the end. So super quick, no need to weigh out chocolate or raisins, just open the packet and tip in the contents.
I was really pleased with the result. This morning they are still beautifully crispy and as this makes a nice big batch of 15 large cookies they will happily satisfy everyone’s biscuit cravings. My son, as is his wont with food, has already worked out each person’s share, in our case five each. Purely in the interests of quality control, four of mine have been eaten and I don’t think the last one is going to see the end of the day.
For an oat biscuit they are extremely light, wonderfully buttery and I’m afraid a tad addictive.
If you don’t want to buy chocolate raisins especially, chocolate chips and/or raisins could be used instead.
- 250g Softened Unsalted butter
- 130g Golden Caster Sugar
- 150g Self Raising Flour
- 225g Porridge Oats (Not the Jumbo type)
- 200g Chocolate Raisins
- Preheat oven to 170c (fan)
- Line two large baking sheets with baking paper.
- Beat the butter and sugar until light and fluffy.
- Mix in the flour and oats.
- When combined add the chocolate raisins.
- Mix slowly until just distributed, take care not to over mix and break up the raisins.
- Using your hands, break off pieces of dough about the size of a large ping pong ball and roll into a ball. It will make about 15.
- Flatten slightly with your fingers, they can be a bit rough looking.
- Cook for about 20 minutes until pale golden brown.
- Leave to cool for 5 minutes before transferring to a cooling rack.
