This is a new recipe of ours that Holly tried for the first time last weekend. We had planned to make them on Sunday together but while I was out on Saturday, I got a text with a picture of these amazing looking cookies saying “Sorry. I felt like procrastabaking”. They taste amazing too and are relatively healthy. We’re suckers for buying the exact ingredients that recipes require. Hence, we specially bought golden sugar but I’m sure if you use raw sugar it would do the same trick. The recipe (adjusted from huckleberryfarms.co.nz) insists it is gluten free but we’re not convinced. A quick google search was inconclusive so we’re not 100% sure if this is suitable for our lovely gluten free friends. We should warn you the recipe is quite small and dry but just use small spoonfuls on the tray and leave room between them because they grow!
- 85g organic butter, room temperature
- 1/2 cup golden sugar
- 1 egg
- 1 tsp vanilla extract or essence
- 1 cup white stoneground flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup raisins
- 1 cup rolled oats
1. Preheat oven to 180°C.
2. In a bowl, mix together butter and sugar until creamy and smooth. Mix in the egg and vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, salt and cinnamon.
4. Add the flour mixture to the cream mixture and beat until combined. Stir in the raisins and rolled oats.
5. Scoop tablespoon lots onto baking tray, allow room for cookies to expand. Slightly flatten tops with your fingers.
6. Bake for 12ish minutes or until golden brown. Remove from oven and allow to cool.
Have a look at some of our yummy photos on Pinterest: