Charity Commission for England and Wales
Oat and raisin cookies
90g brown sugar
75g butter, softened
35g white sugar
2 tablespoons milk
1 tablespoon honey
1 teaspoon ground cinnamon
Baking tray x2
- Preheat the oven to 180°C. Line the baking trays with baking paper.
- Put the sugar and butter in the large bowl. Cream together with the wooden spoon.
- Add the honey and egg. Beat well together.
- Add the flour, oats, raisins and cinnamon. Mix well then stir in the milk.
- Place tablespoonfuls of the cookie dough on the baking trays. Leave about 5cm between each tablespoon of dough.
- Bake for 7 minutes. Remove the tray from the oven and carefully but firmly bang it on the work surface.
- Put the cookies back in the oven and cook for another 6 minutes.
- Remove from the oven and leave to cool for 5 minutes. Remove from the tray and serve.
- To cream the sugar and butter, use a wooden spoon and stir the mixture until fluffy and light. The butter will be light-yellow in colour and double the volume when done.
- Be careful not to overcrowd the baking tray with cookie dough, as the cookies will expand as they cook.
- In step 6, firmly banging the half-baked cookies helps to flatten them.
- One cookie contains about 140 calories, 6 grams of fat and 8 grams of sugar. For a healthier alternative, replace 50g of the brown sugar with apple sauce. Add more spices and dried fruits if desired.
- Try adding some oat bran, wheat germ, or ground flax seed for an additional dose of fibre.