Oatmeal Raisin Cookies

Little nuggets of yummyness

On a wet crappy Sunday afternoon I was craving something sweet and couldn’t be bothered going out. I had a rummage through the cupboards and came up with these. I have saved this recipe under “pure filth”. They may sound pretty healthy, but in reality there is a substantial amount of sugar and butter in these cookies (and is probably part of the reason they taste so good).

Mix ready to be scooped into cookies

This is based a round an American recipe, so these will be soft cookies, rather than a crunchier biscuit. If you like a crunchier biscuit just bake these for longer, (be careful they don’t dry out too much). When I made these I didn’t have enough raisins, so I made up the difference with dried cranberries and they were great. So be brave and don’t be afraid to experiment with different types of dried fruit.

Makes 24

Ingredients

150 Grams Butter

150 Grams Sugar (preferably brown, but use what you have)

125 Grams Plain flour

1 Tsp Baking soda

1 Tsp Cinnamon

150 Grams Raisins

125 Grams Desiccated Coconut

2 Eggs

Method

  1. Preheat your oven to 180 degrees, and line to two baking sheets with baking parchment
  2. In a bowl, cream the butter and sugar together (I use an electric whisk), add the eggs and mix well
  3. Stir in the dry ingredients and mix until thoroughly combined
  4. I use a tablespoon to scoop out enough mixture for each cookie (you can make these bigger or small if you prefer, just remember to adjust your cooking time) and place spoonfuls of the mix evenly on your baking sheets (leave enough room in case they spread a little)
  5. Bake for 10 minutes, and then allow to cool completely on a wire wrack before storing in an airtight box

Snickerdoodles – the taste and smell of Christmas

Christmas eve is a strange day, and kids especially are over excited and bored. A bit of Christmas baking keeps them occupied. Even if you don’t have kids, it’s a nice way to get into the Christmas spirit, and your house will smell fabulous.

Snickerdoodles, the crack cocaine of cookies.

Many years ago I lived in Germany, where I was introduced to the crack cocaine of all Christmas baking, the snickerdoodle.

These are soft, chewy, buttery little cookies that are rolled in sugar and cinnamon before going to the oven. While in the oven the sugar and cinnamon melts and crisp up around the already delicious cookie.

I sincerely apologise in advance for any weight gained as a result of these cookies. I know there is a lot of butter and sugar, but it is Christmas after all ( these are delicious at any time of year though, and work really well as a base for a scoop of vanilla ice cream too)

Little balls of cookie dough are rolled in cinnamon and sugar before baking.

Please do try them though, they smell absolutely heavenly, and you can always off load the extras (as if), on friends and family. These live very happily in an airtight container for up to 5 days.

Ingredients

For the cookies

370 Grams Plain flour

2 Tsp Baking powder

230 Grams Butter

1/2 Tsp Salt

300 Grams Caster Sugar

2 Eggs

For the coating

50 Grams Caster sugar

1 Tbsp Ground cinnamon

Method

  • Add the flour, salt and baking powder to a bowl
  • In a separate bowl beat the softened butter, and sugar for 2 minutes or until light and sluff
  • Add the eggs one at a time, and the vanilla, then add the flour mix gradually.
  • When all the ingredients have been thoroughly combined, chill in the fridge for an hour to allow the dough to firm up
  • After an hour take mix out of the fridge, and mix the sugar and cinnamon for the coating together in a small bowl
  • Make small balls of cookie dough about the size of a walnut. Roll in the sugar mix
Ball of cookie dough about to be rolled sugar and cinnamon.
  • Place the balls if cookie dough on baking parchment on a cookie sheet for 8-10 minutes in an oven preheated to 200 degrees. Make sure to give them plenty of room to spread od else they stick together
  • Remove from the oven and allow to sit on the baking sheet for another 10 minutes