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Oat and Raisin Cookies

Oat and Raisin Cookies

Recipe Submitted By: bakingmad

This Oat and Raisin Cookie Recipe Features in the 9th Episode of Baking Mad with Eric Lanlard on Monday 20th June. Made and created by Eric Lanlard himself this offers perfect baking inspiration. Baking Mad with Eric Lanlard can be seen on every Monday at 2:40pm on Channel 4 from 25^th April.

Preparation Time	15 minutes
Baking Time	20 minutes
Portions	Makes 8-10 Cookies
Skill Level	Medium
Average Rating

Oat and Raisin Cookies Ingredients

200 grams	Dark Muscovado Sugar (Billington's)
100 grams	Golden Caster Sugar (Billington's)
175 grams	Butter unsalted, melted and cooled
250 grams	Plain White Flour (Allinson Nature Friendly)
0.50 tsp	Bicarbonate Of Soda
0.50 tsp	Salt
2 tsp	Vanilla Extract (Nielsen-Massey)
1	Free Range Eggs Yolk
1	Free Range Eggs
100 grams	rolled oats
100 grams	Raisins
25 grams	Dark Chocolate Chips (Silver Spoon Create)
25 grams	White Chocolate Chips (Silver Spoon Create)

This recipe uses

How to make Oat and Raisin Cookies

Click on the text to highlight the different stages as you go along,
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Line two trays with baking paper and preheat oven to 170°C.
Using an electric whisk, cream both sugars with the melted butter until pale and fluffy. Add the whole egg and the egg yolk, along with the vanilla and blend again on a slow speed, until smooth.
In a separate bowl sift the flour, salt and bicarbonate of soda. Add this to the wet ingredients and fold. Add the oats and raisins to this mixture and finally add the dark and white chocolate chips.
To ensure the cookies are all a similar size, use an ice cream scoop, scoop the mixture onto the lines trays (each cookie should contain about 2 tbsp mixture), don’t press the mixture down and make sure you leave plenty of room between each cookies as they will spread as they cook.
Bake in preheated oven for 15-17 mins and place on a cooling rack to cool.