Cooper loves these, as do I. Quick and easy to make with a chewy texture.
These are great to make in the morning. Make the dough in the evening, then keep the dough in the fridge overnight. In the morning, turn the oven on to heat while you are getting ready, then tear off enough dough for as many cookies as you want and pop them in to cook, while you continue to get organised. 10 minutes later and a few minutes to cool and voila, breakfast on the run.
Not for every breakfast you understand, but great for those rushed mornings.
½ cup/115g/1 stick butter, softened
2⁄3 cup demerara sugar
1 large egg
½ tsp vanilla extract
¾ cup plain flour
½ tsp bicarbonate of(baking)soda
½ tsp ground ginger
½ tsp ground cinnamon
pinch of salt
1 ½ cups porridge oats
1 cup raisins
Preheat the oven to 350f/180c/gas mark 4.
Cream the butter, brown sugar, egg and vanilla until smooth.
In another bowl mix together the flour, baking soda, ginger, cinnamon and salt.
Gradually add the flour mix into the butter mix.
Next add the oats and raisins.
Bring the dough together into a ball and pop in the fridge for at least 20 minutes. You could leave it overnight if making a morning snack.
Roll into golf ball size pieces and squash slightly when you place them on your lined baking tray. Give them a bit of space to spread.
Bake for about 10 minutes until the edges are starting to turn golden. They will continue crisping up as they cool.
Cool on a wire rack.
Serves (well I would love to tell you that, but I forgot to count them. Whoops!)