I’m Jess and I blog over at Cake Crumbs and Pages. I would like to welcome all new visitors with a nice cup of tea and a large slice of cake! I try to cover a wide range of topics such as baking, books and lifestyle but today I’d like to share with you, my most recent (and extremely delicious if I do say so myself) recipe for Oat and Raisin cookies.
100g Raisins *The number of cookies will vary depending on how big or small you make them.
Begin by preheating your oven to 180c (Gas Mark 4)
Using an electric whisk, for ease and quickness but you can use a hand whisk, begin creaming your softened butter and sugar together.
Add your egg and golden syrup (you can use honey if you prefer) and whisk for a further 1-2 minutes or until your mixture has fully combined.
In a separate bowl place your flour, oats, ground cinnamon, baking powder, and raisins. Using your fingers just quickly mix the ingredients together before pouring them into your wet mixture.
Whisk for a further 1-2 minutes or until all ingredients are mixed together. Remember! If you’re using an electric mixer like a Kitchenaid you’ll need to stop half way through to pull all ingredients down from the side of the bowl. You should now have an incredible cinnamon smelling sticky cookie mixture.
Line a baking tray with grease-proof paper and begin rolling golf ball sized dough balls in the palm of your hands. Try to ensure your hands are cold as I found this helped to lessen how much of a mess I got into.
Place your cookie balls onto your baking tray and flatten slightly. Depending on the size of your cookies, you should be able to create 20 delicious oat and raisin cookies. Make sure you leave plenty of room around each cookie to ensure if they expand you won’t be left with a giant oat and raisin tray bake.. Unless that’s what you want to achieve!
Your delicious creations should only take 12 minutes to cook. Try to restrain yourself for baking any longer as I found 12 minutes to be perfect to give the cookies enough crunch and chewiness to be amazing.And there we have it. Since writing this recipe, I have made 2 batches of these little beauties and still my boyfriend can not get enough of them (he’s requested I make more today!).
If you decide to try these I’d love to see your creations, so please tweet me @CakeCrumbsblog [link to twitter] and tag me on Instagram [link to instagram; www.instagram.com/cakecrumbsblog] using the hashtag #BakingwithJessblog.