Oat and Raisin Cookies
4 Reviews
About the bake
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.
Method
Step 1
Line two trays with baking paper and preheat oven to 170°C (fan 150°C, gas mark 3).
Step 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.
Step 3
In a separate bowl sift the flour, salt and bicarbonate of soda. Add this to the wet ingredients and fold.
Ingredients for this step
- Allinson's Plain White Flour (250g)
- Salt (0.5 tsp)
- Bicarbonate of soda (0.5 tsp)
Step 4
Add the oats and raisins to this mixture and finally add the dark and white chocolate chips.
Step 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.
Ingredients for this step
- Porridge oats (rolled.) (100g)
- Raisins (100g)
- Dark chocolate chips (25g)
- White chocolate chips (25g)
Step 6
Bake in preheated oven for 15-17 minutes then place on a cooling rack to cool.
Ingredients
- 200gUnrefined dark muscovado sugar
- 100gBillington's Unrefined Golden Caster Sugar
- 175gButter (unsalted) (melted and cooled)
- 2 tspNielsen-Massey Vanilla Extract
- 1Egg yolk(s) (free range)
- 1Egg(s) (free range)
- 250gAllinson's Plain White Flour
- 0.5 tspSalt
- 0.5 tspBicarbonate of soda
- 100gPorridge oats (rolled.)
- 100gRaisins
- 25gDark chocolate chips
- 25gWhite chocolate chips