Raisins are simply dried grapes and currants, but unlike fresh grapes they are a rich source of energy, vitamins, electrolytes, and minerals. Bursting with several health benefiting poly phenolics anti-oxidants, dietary fiber, and other phyto-nutrients they are the ideal ingredient for home baking and a lovely snack for children. Here is our favourite naughty-but-nice oat cookie recipe with raisins.
I use a very basic and failsafe recipe that I’ve adapted over time to suit the cookies that the children and I like most. We like our cookies to be crumbly and crunchy on the outside and soft and moist in the middle. So I start by weighing out 100g of porridge oats, 100g of butter and 100g of self raising white flour with 75g of brown sugar and mix it together in a bowl. I rub the ingredients together with my fingers for several minutes so that the butter loosens up and coats the mixture, allowing you to mould it into whatever shape you choose.
As we wanted to make fruit cookies I added a handful of raisins to the bowl, but if you wanted to be more precise you could add 100g of chocolate chips, sultanas, coconut or crushed nuts. I dusted a shallow oven tray with flour and patted and pressed my cookies into small roundish pieces, leaving them evenly spaced out as they swell slightly when cooking. I then placed them in the oven at 180 degrees for around twelve minutes until lightly browned but still moist inside. Cooking time all depends on how crunchy you like your cookies as several minutes will warm the oats and make them melt in your mouth, but fifteen minutes with leave them crunchy and biscuit like, so I go for a middle ground to capture the best of both. They are thick, sweet and fruity thanks to the raisins, resembling a flapjack just without being as sticky or filled with sugar. Our raisin oat cookies are super quick and easy to make and go down beautifully with a cup of warm milk and two very excited giggling children!