I should preface this short essay by saying that I wrote it two years ago and have just stumbled across it again whilst browsing through my drafted posts. It is all as true now as it was then, so I’ve … Continue reading
I had the baking bug this morning and whilst clearing away the breakfast things I got a sudden craving for these sweet but wholesome, soft-in-the-centre-but-crunchy-around-the-edges cookies! I owe the inspiration for these to one Mark Lambert, a member of the Harlequins Rugby Club, whose offering was part of a feature in the Easter ‘special baking’ issue of Delicious Magazine (April 2013). It’s one I flick through often (for obvious reasons) and these caught my eye as they are super-quick and easy to make – and they turned out beautifully.
My recipe is for double quantities and I have exchanged the light brown sugar for the more toffee-y dark soft brown, which adds to their caramel flavour. I like to freeze half the dough, then I can rustle up freshly baked cookies in a flash whenever I fancy them!
- 230g Unsalted Butter (softened)
- 250g Dark Soft Brown Sugar
- 2 Free-Range Eggs
- 1 Tsp Vanilla Extract
- 190g Plain Flour
- 1 Tsp Bicarbonate of Soda
- 1 Tsp Mixed Spice
- 1/2 Tsp Salt
- 240g Rolled Oats
- 240g Raisins
To make the cookies:
- Beat the butter, sugar, eggs and vanilla extract together in a large bowl, until well combined.
- In another bowl, mix the flour, bicarbonate, mixed spice, salt, oats and raisins together, again until well combined.
- Pour the dry ingredients into the egg mixture and mix thoroughly until there are no traces of dry flour in the mixture and the oats and raisins are evenly distributed.
- Tip onto a large piece of cling film, wrap tightly and place in the fridge for 15-20 minutes.
- Preheat the oven to 180 degrees Celsius and line two large baking trays with greaseproof paper.
- Once the dough has firmed up in the fridge, dollop small balls of cookie dough roughly 5cm apart onto the prepared trays. I use my tablespoon measure for this as it makes them all of a similar size, which means they cook evenly. I fill it generously (so each cookie is a heaped tablespoon) and then ease each one out with my finger onto the tray.
- Bake for 10-12 minutes until the edges have turned golden but the tops still look slightly under-baked. They will firm up as they cool and become wonderfully soft and chewy!
…And there you have it! These are a fantastic lunchbox treat, great with a cup of tea or coffee, or as an anytime snack! Enjoy x