My mum has a firm belief that all children love raisins. Whenever someone comes to visit with a small child, mum hands them over a box of Sun-maid raisins.
This is probably why I’m not averse to raisins, as almost everyone else I know seems to be. I wouldn’t go so far as to say I love them. I would probably never reach for a box of raisins to snack on now, but I do love things that have raisins in them – hot cross buns, fruit toast, apple and sultana cake, cereal, and most of all, oatmeal and raisin cookies.
My intro to oatmeal raisin cookies started at Subway many years ago. I would pay good money for the Subway recipe but in the mean time I’ve got this one from Smitten Kitchen, which may even be better. I like to make my raisins extra juicing by plumping them up with boiling water. I could honestly eat a tray of these in one go.
OATMEAL & RAISIN COOKIES
from Smitten Kitchen
115 grams butter, softened
2/3 cups brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cups raisins
- Optional: Place raisins in a bowl and add enough boiling water to cover all the raisins. Leave to soak for at least 10 minutes.
- Cream together butter and sugar until creamy.
- Add egg and vanilla, mix until smooth.
- In a separate bowl whisk together the flour, baking soda, cinnamon and salt, then add to the creamy mixture, mixing until combined.
- Drain the raisins and add to the cookie dough along with the oats. Mix.
- Scoop the dough onto a tray lined with baking paper and leave to refrigerate overnight.
- When ready, place cookies on a baking tray about 5cm apart and bake for 10-12 minutes at 180 degrees Celsius. Leave to cool on tray for 5 minutes before transferring to a wire rack to cool completely.