Serves: Makes about 20-22 - Time:
I’m not much of a cookie person but these have a special place in my heart-a buttery, chewy, fruity biscuit with a hint of crispness around the edge. If you prefer a crisper cookie bake them for a minute or two longer but I think a contrast of textures is quite right here. Use sultanas or raisins (never currants) and rolled porridge oats-not jumbo oats. I had thought about sandwiching the cookies together with a buttercream but decided on restraint in this instance.
- 200g self-raising flour
- ½ teaspoon bicarbonate of soda
- 225g slightly salted butter, softened at room temperature
- 200g soft brown sugar
- 75g granulated sugar
- 2 medium eggs, beaten
- 1 teaspoon vanilla extract
- 190g rolled oats
- 125g raisins or sultanas
- Heat the oven to fan 170°c, mark 5. Line two large baking sheets with non-stick baking parchment. Mix the flour and bicarbonate of soda together and set aside. Put the softened butter and both sugars in a mixing bowl and beat for about 5 minutes, scraping down the sides of the bowl, until the mixture is pale and fluffy. Gradually beat in the eggs and vanilla extract.
- Turn the speed down to its lowest setting and mix in the flour and bicarbonate of soda, followed by the oats and raisins.
- If you have one, use an ice cream scoop to measure out balls of cookie dough onto the baking sheets, leaving a good 4-5cm between each cookie. You should fit no more than six on each sheet. Bake in the oven for about 6 minutes, take the baking sheet out of the oven and bang it on the work surface to deflate the cookies. Return to the oven and cook for a further 6 minutes until the cookies are deep golden around the edges and pale gold in the centre. Leave to cool before lifting off the baking sheet and cooling completely on a wire rack. Finish cooking the remaining cookie dough. Store the cookies in an airtight container.