dillymug 
It is officially half term – hurray! I made these last week to keep us going through the last week of term. My thinking was that if they have oats and raisins in them that surely makes them healthy?!? This is a Donal Skehan recipe that you can find here. These cookies are chewy and crumbly in texture. If you don’t have any dark chocolate or raisins you can easily swap them for whatever else you have. I think cranberries and white chocolate would make a great combination.
The recipe is meant to make 12 cookies but I found I made nearly double this! They went down well at work – in fact so well I thought there’d still be some left on Tuesday morning given how many I had made but no the tin was empty on Tuesday morning when I went to investigate! You will need several baking trays to bake the cookies (or you can like me keep rotating them).
Ingredients:
160g caster sugar
120g light-brown sugar
225g butter
2 large free-range eggs
190g plain flour
1 teaspoon bicarbonate of soda
240g rolled oats
80g raisins
1 teaspoon vanilla extract
100g good-quality dark chocolate chips
Method:
1) Preheat your oven to 180°C/350°F/Gas mark 4 and line two large baking sheets with parchment paper.
2) Using a stand-alone mixer or hand mixer, cream the sugar and butter until the mixture becomes pale and smooth.
3) Add the eggs one by one, mixing well after each addition so that the mixture doesn’t split.
4) Little by little, add in the flour and bicarbonate of soda until it is completely incorporated.
5) Using a spatula, fold through the oats, raisins, vanilla extract and chocolate chips until completely combined.
6) Place heaped tablespoons of the dough on each baking sheet and place in the oven to bake for 15 minutes, or until golden brown. You may need to swap the trays halfway through the cooking time in order to get an even colour on the cookies. (I found it difficult to get an even colour – they will firm up once they are out of the oven so don’t be afraid to take them out even if they don’t look fully cooked.)
7) Remove from the oven and allow to cool slightly before transferring to a wire wrack to cool completely.
