Chunky Oat and Raisin Cookies Recipe by Emelia Jackson

Try these irresistible Oat and Raisin Cookies from Emelia Jackson’s cookbook, First, Cream the Butter and Sugar.

I don’t know what it is about an oat and raisin cookie that does it for me. Maybe it’s the toasty oats and buttery goodness. Maybe it’s the pops of sweetness from the raisins through the almost savoury flavour of the cookie. Maybe I’ve convinced myself that they’re okay to eat for breakfast because, really, they’re just the solid version of porridge. Whatever it is, I am obsessed with these chunky oat and raisin cookies, my numero uno go-to when I’m feeling like a tasty little afternoon morsel.

Ingredients (Makes 20)

Method

1. Preheat the oven to 180°C (350°F). Line two baking trays with baking paper or silicone baking mats.
2. Using an electric mixer fitted with the paddle attachment, cream the butter and sugars until pale and creamy. Add the eggs and vanilla and mix to combine, scraping down the side of the bowl and the beater to ensure the egg is completely incorporated and there are no streaks of butter.
3. Gently stir in the flour, bicarbonate of soda, spices and sea salt until just combined. Add the rolled oats and raisins and stir until just combined.
4. Using an ice cream scoop, scoop out even-sized balls of the dough and place them on the baking trays, leaving plenty of space for the cookies to spread.
5. Bake the cookies in batches for 12–15 minutes or until the edges are a perfectly golden brown. Allow the cookies to cool completely on the trays before transferring to your plate.