I have been meaning to try out this recipe ever since I came across it on one of my favourite blogs The Art of Being Perfect. It is an American recipe so I have converted it into metric and tweaked it slightly. However if you prefer American measurements, the original recipe is here. I think these cookies are a real success, a good balance in oats and fruit, and when eaten fresh they have a beautifully crisp exterior and chewy middle. I cannot recommend them enough!
300g plain flour
½ tsp baking powder
a pinch of salt
1 tsp cinnamon
175g butter, melted
200g brown sugar
100g golden caster sugar
1 tblsp vanilla extract
1 egg yolk
175g raisins or sultanas
- Preheat the oven to Fan 160°C and line 3 baking trays with greaseproof paper.
- Sift together the flour, baking powder, salt and cinnamon into a large bowl.
- In a separate bowl, cream together the melted butter and sugars until smooth.
- Now add the egg, yolk and vanilla and beat for a couple of minutes until the mixture becomes paler and lighter.
- Add the flour and beat until incorporated before adding the raisins and sultanas and stirring until just combined.
- Roll the dough into balls (slightly larger than a golf ball) and place well spaced out onto the lined baking trays.
- Place in the oven for 12-15 minutes until brown around the edges but still soft in the middle.
- Leave to cool for a few minutes on the trays before transferring to wire racks.
- Serve with a glass of milk.