Oat and Raisin Cookies by Eric Lanlard

  • Total Time

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This oat and raisin cookie recipe featured in the first series of Baking Mad with Eric Lanlard on Channel 4. Made and created by Eric Lanlard himself, this offers perfect baking inspiration.


  1. Line two trays with baking paper and preheat oven to 170°C (fan 150°C, gas mark 3).

  2. 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 extract and blend again on a slow speed, until smooth.

    • 200g Unrefined dark muscovado sugar
    • 100g Unrefined golden caster sugar
    • 175g Butter (unsalted) (melted and cooled)
    • 1 Egg yolk(s) (free range)
    • 1 Egg(s) (free range)
    • 2 tsp Vanilla extract
  3. In a separate bowl sift the flour, salt and bicarbonate of soda. Add this to the wet ingredients and fold.

    • 250g Plain white flour
    • ½tsp Salt
    • ½tsp Bicarbonate of soda
  4. Add the oats and raisins to this mixture and finally add the dark and white chocolate chips.

  5. To ensure the cookies are all a similar size, use an ice cream scoop to scoop the mixture onto the lined 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.

    • 100g Porridge oats (rolled. )
    • 100g Raisins
    • 25g Dark chocolate chips
    • 25g White chocolate chips
  6. Bake in preheated oven for 15-17 minutes then place on a cooling rack to cool.

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