For the recent school Coffee Morning I hosted I wanted a mix of sponge, chocolate and cookies as I thought that would cover most tastes. So along with the Red Velvet Cake and Chocolate and Walnut Brownies, I made Old Fashioned Oatmeal and Raisin Cookies. These are not the typical chewy cookies that you often find these days, these are quite crunchy and more what we British would call a biscuit.
I have adapted this recipe comes from the Williams-Sonoma Essentials of Baking. They use both dark brown and granulated sugar; I just used light brown sugar. I am also halving the recipe because it makes such a large quantity of cookies otherwise. You can make them as large or small as you like, you just need to adjust the cooking time accordingly. I think they are particularly good when they are quite teeny. They also look great if you package them in food gift bags and tie them with a ribbon, any time you need to take a gift to a friend.
175g soft brown sugar
1 large egg
1 teaspoon vanilla extract
120g plain flour
½ teaspoon baking powder
1½ teaspoons ground cinnamon
70g porridge oats
Set the oven to 175ºC. Line a couple of large baking sheets with parchment paper.
Cream the butter and sugar until pale and creamy. Add the egg and vanilla extract.
Sieve the flour, baking powder and cinnamon together and mix into the sugar mixture along with the porridge oats.
Add the raisins and mix well.
Put small spoonfuls of the cookie dough at regular intervals on the baking sheet, leaving room for them to spread but they won’t spread far.
They are best if baked one sheet at a time. Bake for 15-20 minutes or so, depending on the size of the cookie. They need to be evenly light brown and firm on the top when touched lightly.
Let them cool for a while on the baking sheets before removing to a cooling rack.