Hmmmm, delicious home-baked cookies or an hour and a half watching England getting thrashed in the World Cup? I know which one I prefer. My chap sat in the front room yesterday, while the sun was blazing, and watched England’s football team fail miserably in the World Cup – as waste of 90 minutes. I spent half an hour in the kitchen whipping up a batch of oat and raisin cookies for lunches this week and the rest of the time lounging in the garden reading a cookery book. Not only did I not have to sit through the pain of seeing Germany defeat us in style and spend an hour after with a pitiful sense of humiliation, I got a tan and a pile of delicious cookies at the end. Can’t be bad.
These little, not particularly spectacular looking, cookies are one of my boyfriend’s favourite. He swears he can’t get through a morning without having two for elevenses. They are a recipe of Bill Grangers. Simple to make, not too sweet, full of healthy oats and raisins, but with butter and sugar to make it all taste great.
225g Brown sugar
150g Butter, unsalted (softned)
2 teaspoons Vanilla Extract
125g Plain flour
1 teaspoon Baking powder
235g Oats – Rolled
Preheat oven to 180C (350F). Grease two baking trays with butter (you might need to cook in two batches)
Cream the butter and sugar together until fluffy and smooth. Add the egg and vanilla and beat until smooth again. Sift the flour, baking powder and a inch of salt into the bowl and mix lightly. Add the oats and raisins and stir together.
Roll tablespoons of the mixture into balls and place on baking trays. Flatten balls with a fork dipped in flour. Bake the cookies for 15 – 20 minutes or until pale golden. Remove from oven and cool on trays for 5 minutes before transferring to a wire rack to cool completely.