My next Autumn favourite is my Oatmeal & Raisin Cookies because they’ve got all those warm autumnal flavours without being overpowering. These are just so great for whipping up in a hurry and keeping stored away in a tin for an unexpected guests that pop by. Their rustic nature also really lends itself to autumn… I feel nothing ever looks properly finished in autumn time. Maybe that’s just me. Anyway, recipe for these is below!
(makes 14 large/24 small cookies)
- 120g raisin
- 150ml vegetable oil
- 225g golden caster sugar
- 1 large egg, beaten
- 1¼ tsp ground cinnamon
- 1 tsp vanilla extract
- 140g plain flour
- ¼ tsp bicarbonate of soda
- 275g oats
- Preheat the oven to 180C/160C fan/gas 4
- Line 2 baking trays with baking parchment.
- Pour 50ml boiling water into a bowl and then add the raisins. Leave to soak for 20 minutes. Drain, reserving the liquid.
- In a large bowl, combine the oil and sugar. Next, beat in the egg.
- Add the reserved water from the raisins, the cinnamon and vanilla extract.
- Sift in the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
- Spoon tablespoon sized balls of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking.
- Bake for 12-15 mins or until turning golden.
- After a minute or two, transfer to a cooling rack to cool.