This one’s a quick one from me today – I’m busy cooking my first ever turkey roast today and I don’t want to get distracted for too long to minimise the ever-so-slightly likely chance that the kitchen (and me) won’t cope with cooking for 8 (oh god that sounds a lot) very hungry ladies and will just go up in smoke! (I’ll let you know how it goes next week – please wish me luck in the mean time…)
I don’t have the best track record for following the healthy ‘New Year New Me’ blogging trend (my first post last year was the incredibly virtuous *ahem* Salted Caramel and Chocolate Tart) but when I do try and kick start a healthy new year, it’s round about this time of the month that all but one or two of my resolutions are broken – and what better to ruin your healthy eating promise than with a gorgeous crumbly cookie.
We’ve all been there – grabbed the biggest chocolate chip cookie from the sweet table feeling very smug that no one else nabbed it first and taken the biggest bite only to realise that there was a reason it was left – those weren’t chocolate chips you spied but rather raisins, big fat raisins that definitely aren’t going to give you the sugar rush you were hoping for.
The hummingbird bakery has not disappointed with this recipe – it’s my second favourite after the one for these Triple Chocolate cookies – and I promise you will love it too. These bad boys are buttery, crumbly and incredibly moreish, I like to think you can probably push that they’re good for you too since 3 or 4 will make up 1 of your 5 a day 😉
Ingredients (Makes roughly 20 cookies)
135g Unsalted Butter, at room temperature
80g Caster Sugar
80g Soft Light Brown Sugar
1 Medium Egg
¼ Tsp Vanilla Extract
190g Plain Flour
Pinch of Salt
½ Tsp Bicarbonate of Soda
½ Tsp Ground Cinnamon
55g Rolled Oats
* Preheat the oven to 170C/150C Fan/325F and line two large baking trays with greaseproof paper.
Add the butter and sugars to a large mixing bowl and cream together until light and fluffy.
Add the egg and vanilla extract and mix well, scraping down any unmixed ingredients from the side of the bowl as you go along.
Sift the flour, salt, bicarbonate of soda and ground cinnamon into a separate bowl and stir in the oats.
Add the dry ingredients to the butter mixture and beat until well mixed. Stir in the raisins with a wooden spoon until they are evenly dispersed though the mixture.
Spoon equal portions of the cookie dough onto the prepared baking trays, making sure you leave space between each cookie as they spread in the oven.
Place the baking trays in the centre of the oven and bake for about 12 minutes until golden brown. Check them regularly after 5 minutes to check they are not burning.
*The cookies will firm up whilst they cool so don’t worry if you think they are still a bit squidgy when you remove them.
When they are cooked, remove from the oven and leave to cool for a couple of minutes on the baking trays before transferring to a wire rack and letting them cool completely.
The cookies will keep for 3-5 days when stored in an airtight container.