Ingredients
Equipment
Method
- Pre-heat the oven to 325F/170C /150C Fan/ Gas 3. Line a couple of baking trays with baking parchment.
- Add the flour, oats, baking soda, baking powder, cinnamon and vanilla extract to a bowl. Stir well to combine.
- In another bowl add the non-dairy margarine along with the muscovado sugar and cream them together. You may use a hand whisk for this if you like. Beat in the egg.
- Add the flour mixture to the margarine bowl and stir until it is all combined, with no dry bits of flour or oats sticking to the sides of the bowl..
- Add in the raisins and stir once more. The mixture begins to get stiff at this point but this is ok.
- To achieve deliciously thick, bakery-style cookies, put the cookie dough in the refrigerator for around 30 minutes. If you want cookies really quickly you may skip this step. The cookies will be larger and flatter.
- Scoop two tablespoons of dough per cookie out onto the baking tray. Mould them into a roughly circular shape with your fingers. Space them out to give them room to spread a little whilst they cook.
- Place on the middle shelf of the oven and cook for approximately 12 to 15 minutes until the edges are slightly golden and the tops are still a little soft. Do not over-cook them.
Nutrition
Notes
Note: the nutrition information is generated by computer and is intended as a guideline only.
Variations on the main recipe
- omit cinnamon and replace with mixed spice or apple pie spice
- add the zest of a lemon or orange for a nice citrussy flavour
- substitue the raisins with other dried fruit; currants, dried blueberries, chopped mango or dates
- add 1/2 teaspoon of vanilla extract