I’ll be honest, I made these on the spur of the moment and didn’t bother photographing the process because I thought, well, you know, how great can they be really? Answer, really great! Very flapjack-ish.
This is a recipe from Bill Granger’s ‘Every Day’; I’ve made them before and they were nice, but I made a couple of very minor changes and I preferred them this way. I haven’t been doing much in the way of baking recently, so maybe the reason behind the great response was more about the miracle of baked goods on a cooling rack than anything else. Leave them wanting more. I like my men grateful.
*Update* I made another batch and, bowing to chocolate pressure from child, used chocolate covered raisins. A big hit, so you might consider that too.
So here they are,
a bit chewy, but not too much
substantial, delicious and, well, gone.
Oatmeal and Raisin Cookies
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150g margarine (original calls for butter – an incredible thing to say, but I prefer the texture with marg)
225g Barbados, or demerara sugar (original calls for soft brown sugar, but the texture was more firm with the larger crystals of demerara)
1 egg, lightly beaten
3 tsp vanilla extract (increased from the original of 2)
125g plain flour
1 tsp baking powder
235g rolled porridge oats
Preheat oven to GM4. Line 2-3 baking sheets with parchment.
In a bowl, combine the flour, baking powder, salt, oats and raisins.
In a large bowl, cream the margarine and sugar until combined and fluffy.
Add the egg and vanilla and beat in well.
Add the bowlful of dry ingredients and fold in with a spatula.
Roll/squish tablespoons of the dough into balls and place on the baking sheets.
Dip the tines of a fork into flour and press down on each of the cookies to flatten them.
Bake for 20 minutes or until pale golden. Cool on sheets for five minutes, then remove to racks to cool completely.