THE TASTIEST OAT AND RAISIN COOKIE’S EVER? START TO FINISH IN 30 MINS!

Hi Lovelies!

Something a little different for today! Anybody who knows me will know that I enjoy baking, I’m not the best baker ever, I can’t do any elaborate icing work and I failed miserably when I tried to do a mirror glaze cake… but I do have a few fail safe recipes up my sleeve that are always a crowd pleaser!

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This is a recipe that I tried because I wanted to make some healthy cookies… fail. These are NOT healthy, but they don’t feel as glutinous as chocolate chip cookies and are bloody delicious, so its fine. Whats the point in having a cookie if its healthy anyway? Just enjoy the real thing in moderation.

Don’t like raisins? Don’t worry, just replace for dried sour cherries or something similar and you can still enjoy these banging biscuits. A few little points about my ingredients picture… its slightly inaccurate! I stupidly set up and took the photos without double checking the ingredients list – thought I knew it by heart but I was wrong! So, scrap the olive oil, you don’t need that. I also took a photo of just 1 egg, you need two!

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I painted my nails after I made the cookies, sorry they look so horrible!

This mixture makes 36 cookies which is kind of excessive but hey, rather too many than too little! Feel free to half all of the ingredients if you don’t want quite as many! I tend to stick to making a large amount and then Jack and I can take some into work for people, and give to family etc as a little treat.

INGREDIENTS:

  • 225g Unsalted butter
  • 400g Golden caster sugar (I told you these were not healthy!)
  • 3 Teaspoons of vanilla extract
  • 2 Eggs
  • 300g Plain flour
  • 1 Teaspoon of ground cinnamon (add another if you are a cinnamon fan like me!)
  • 2 Teaspoons of baking powder
  • 200g Rolled oats or rough chopped oats, these are super cheap if you get them from the cereal aisle in the porridge section!
  • 200g Raisins or alternative

WHAT YOU WILL NEED:

  • 1 Large mixing bowl
  • 1 Set of measuring scales
  • 1 Mixing spoon
  • Couple of tea spoons, you can just use one and wash it throughout or use a few if you’re lazy like me
  • 1 Small/normal breakfast sized bowl
  • 1 Sieve

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METHOD:

  • Pre-heat your oven to 150’c if you have a fan oven/170’c for a normal oven, and gas mark 3 for a gas oven.

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  • Line a baking tray with baking paper, or, if you have run out of baking paper like me, lightly grease up your baking tray with some butter.
  • The butter needs to be soft enough to beat, if its just come out of the fridge simply chop it up into small pieces, place in your small bowl and heat in the microwave for 10-20 seconds. Keep an eye on it – you don’t want it to go all runny, but be warm enough to mix easily.

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  • Beat your butter, sugar and vanilla extract together in your large mixing bowl until its light and fluffy.

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  • Beat the eggs into the mixture, one at a time.

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  • Sift in the flour into the mixture and mix.
  • Add the cinnamon and baking powder and mix, the mixture will be quite sturdy and difficult to mix but thats how its supposed to be. If you recently did arms in the gym then you might be in a bit of pain!

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  • Add in your oats and raisins, and mix!
  • Your mixture should be a little more moist now, but quite hard to mix still. I usually use my hands to make sure all the ingredients are combined.

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  • Mixture done! Grab a tea spoon, and scoop up some of the mixture. I usually roll the mixture in my hands to make a ball, and then flatten it a little using the palms of my hands – and place it on your prepared baking tray.

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  • Space your dough a little, they will spread as they bake!
  • If you’re oven is preheated they should take exactly 14 mins, and be golden around the edges.

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  • Leave them on the tray to cool a little before you try to transfer them onto a cooling rack, if you try to take them off the baking tray too soon they will fall apart. Ive learnt this the hard way because I seem to do it every single time I bake these! #inpatient

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  • I cooked 12 at a time, 6 on each tray and both trays were done at the same time, the bottom tray didn’t need any longer than the top 🙂
  • The mixture, as I said before, made 3 batches… 36 cookies!
  • Next, make a cup of tea, and enjoy!

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Let me know if you try this recipe! I haven’t found anybody yet who doesn’t like these, they are SO easy and with them only taking 14 mins in the oven you can make them from start to finish in around half an hour.

Love, Chelsea xxx

 

 

 

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4 thoughts on “THE TASTIEST OAT AND RAISIN COOKIE’S EVER? START TO FINISH IN 30 MINS!

    1. Aww thank you! I’m actually kneeling on my kitchen floor with the camera on the unit but you know, girls gotta do what a girls gotta do! You neeeed to try them, I had to give loads away so I didn’t absolutely stuff my face 😂. Xxx

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