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ABEILLE | Cellular Blankets | The Perfect Layer

Raisin and Oatmeal Cookies

Michelle

Raisin and Oatmeal Cookies: These quick & easy Raisin & Oatmeal cookies and are a really wholesome treat, lower in fat and sugar than most bought cookies, and packed with oatmeal and raisins for extra nutrients and flavour. I recently made them with 1/2 cranberries & sultanas, they were just as delicious, in fact the cranberries were superb! It’s worth making a double batch and freezing some – they’ll keep for 2 months and thaw in minutes.Cookies

Prep: 15 mins | Cook: 15 mins

Ingredients Serves: 18 85g unsalted butter, at room temperature 115g light muscovado sugar 1 egg, beaten 115g self-raising flour 55g medium oatmeal 170g raisins (or whichever dried fruit you have) Yummy cookies...

Method Preheat the oven to 180ºC (350ºF, gas mark 4) Beat the butter and sugar together until pale and fluffy Gradually beat in the egg Sift in the flour, then fold it in with the oatmeal and raisins Drop heaped teaspoonfuls of the mixture onto 3 greased baking sheets, leaving enough space around each cookie to allow it to spread during baking. Bake for 10–15 minutes or until golden brown Cool slightly on the baking sheets, then transfer to a wire rack and leave to cool completely These cookies can be kept in an airtight container for 3–4 days, although mine never even make it through the hour let alone to the next day! TIP: If you make larger cookies they are a similar consistency to rock cakes, I tend to make 12 slightly larger ones... Enjoy, Michelle