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Zoe Lawrence

Oatmeal and raisin cookies


I do love a good cookie. There is nothing nicer than sitting down mid afternoon with a nice cuppa and one (or two!) of these lovely cookies. These cookies deliver on so many levels - chewy from the cranberries, a slight crunch from the pecans and oats, and a lovely warming spicy note from the gorgeous mixed spice. Put your feet up for 5 minutes , grab a book and enjoy one of these.... go on, you know you want to.

Makes 24 cookies

Ingredients

170g unsalted butter, at room temperature

150g caster sugar

150g light brown muscovado sugar

2 eggs

1 tsp vanilla extract

200g plain flour

1 tsp baking soda

2 tsp mixed spice

1/2 tsp sea salt

270g oats

50g raisins

100g cranberries

50g pecans, roughly chopped

Directions

Preheat the oven to 175 degrees C.

Cream the butter and sugars together until pale and fluffy (much easier in a food mixer if you have one).

Beat in the eggs, one at a time, mixing well after each addition, and then add the vanilla extract, mix again to combine.

Carefully fold in the flour, baking soda, mixed spice and salt until evenly combined.

Finally, fold in the oats, raisins, cranberries and pecan nuts.

Divide the mixture into 24 small golf balls.

Line a baking tray with greaseproof paper and spread the balls out on top of the paper, leaving an inch space in between each cookie (you may need to do this in batches, depending on how big your baking tray/oven is).

Lightly press down on the top of each ball, you don't want to flatten them completely, just a gentle press so that they cook through evenly.

Place the baking tray into the oven and bake for 9-10 minutes until the cookies are golden brown.

Remove from the oven, allow to cool slightly on the baking tray for 2-3 minutes the transfer to a wire rack to cool completely.

Lovely with a nice cuppa xxx


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