I’m not sure about you, but I absolutely love cookies!! I try to make the time to bake something once a week because I find it really relaxing and means I get to try out new recipes regularly. Recently, these oat and raisin cookies have been my go-to recipe. It’s a really simple recipe, so difficult to go wrong, and surprisingly quick to put together. It’s also really versatile, easy to swap out ingredients to fit dietary requirements, which is essential, and also great to change up with different fillings. In this batch I’m adding raisins, in my attempt to be healthy, but chocolate chips would also taste amazing in these cookies, but then chocolate always tastes amazing! I’d love to hear what you like to add into cookies.
75g porridge oats
75g-100g filling of your choice – in this case, raisins
1 tbsp golden syrup
1 tbsp milk
1 tsp baking powder
First, preheat the oven to 180°C (fan 160°C/Gas Mark 4).
Sift the flour into a mixing bowl. Mix the porridge oats, sugar, baking powder and raisins with the flour.
Meanwhile, melt the butter, milk and golden syrup together (either in the microwave or in a saucepan), and then stir.
Slowly begin to combine the wet ingredients into the mixing bowl, whilst stirring.
Once the mixture is fully combined, form equally sized balls and flatten onto a pre-greased baking tin (you could always use an ice cream scoop to get equal proportions, or just eye it).
Place tin in the oven and allow to bake for 10-15 minutes, until lightly golden.
Let the cookies cool for a few minutes before transferring onto a cooling rack to cool completely.
Eat, share and love.
This is one of my favourite cookie recipes and I couldn’t wait to share it with you. It also doesn’t take too long to bake, just enough time to wash up the dishes or catch up on emails. I find these oat cookies are a great energy boost and are delicious with an afternoon cuppa. I managed to yield 12 good sized cookies today, but you can always make them slightly smaller if you want more cookies.
I would love to hear if you tried out this recipe and what you thought of it.
Join the newsletter
Subscribe to get our latest content by email.