I've been meaning to make these cookies for a while now, and now that I know how delicious they are, I'll definitely be making them again. They are the perfect mix of soft and crunchy, and are great for packed lunches if you wrap them in a bit of tin foil.
I adapted a recipe I found in the GoodFood Calendar (it is actually amazing, I want to make everything in it!) to make these oatmeal and raisin cookies (the original recipe had apricots in as well, but I preferred just raisins. If I make them again I might add in cranberrys too!
250g/9oz butter (plus a little extra for greasing)
175/6oz soft brown sugar
175/6oz self- raising flour
225g/8oz porridge oats
-Heat oven to 180C/ gas mark 4
- Line 2 large baking trays with grease proof paper/ baking parchment. Grease the paper with butter.
-Mix the butter and sugar, then add in flour, oats and raisins. (If they haven't mixed properly use your hands rather than a wooden spoon.)
-Roll cookie dough into balls and place them on the baking trays, leaving space for them to spread
-Bake for 20 minutes (if they are not completely done leave them for a little longer. They should be soft but not squishy.)
-Take them out of the oven and leave them to cool before taking them off the trays.
-Enjoy! Store the ones you don't eat in a tin but don't leave them for more than a few days.