Wednesday, 21 July 2010

Oatmeal and Raisin Cookies

More delicious and delectable delights from the Hummingbird Bakery Cookbook you'll be pleased to hear!! After the Cheesecake and Blueberry Cake I thought I'd try something equally tempting but a little less artery-clogging next. So I flipped straight to the cookies section and settled fairly quickly on these treats. They went down a storm yesterday, I came in to work with a fairly hefty box full of them and my bag was considerably lighter on the way home...only a few crumbs left! Soft and chewy, they are the perfect mid-morning or afternoon snack, as my office colleagues will attest to!! One was converted to raisins after years of thinking she didn't like them, which I think is the highest achievement and greatest feeling of satisfaction possible when people try something you've made!!

Oatmeal and Raisin Cookies:
270g unsalted butter
160g caster sugar
160g soft dark brown sugar
2 eggs
380g plain flour
1 tsp salt
1 tsp bicarbonate of soda
1/2 tsp ground cinnamon
110g rolled oats
220g raisins
Cream together the butter and sugars, before adding the eggs one at a time.

Sift together the flour, cinnamon, bicarbonate of soda and salt, then mix in the oats.

Combine the dry ingredients with the butter, sugar and eggs, before mixing in the raisins.

Place balls of dough slightly smaller than a golf ball on to a baking tray, leaving plenty of space between each one to allow them to spread, and bake in the oven at 170 degreees for about 12 minutes.

As is usual with cookies, be brave and take them out when they are only just turning golden. They will still be very soft and need a delicate touch so that they don't fall apart when you transfer them on to a wire rack to cool. Leave for a few minutes until they are solid enough to pick up, then munch away!!

These cookies really are lovely. Raisins of course add to the sweetness and chewy-factor, and are hugged by soft cookie in which the cinnamon flavour is very delicate, just enough to give a warming flavour to the cookies, and the addition of brown sugar gives a slightly toffee-ish essence.
A doddle to make and perfect with a nice cup of tea, you can't go wrong!!


  1. will try them, in the mood for some home made biccies - plus the way you have displayed them make me want them more
    thanks fr sharing
    x marika

  2. Hi Becca,

    do you think without the cinnamon would lose something?

    I am not a big fun...


    Greg at

  3. Hi Greg,

    Well it definitely gives them a warmer flavour if you know what I mean, it's not an overwhelming flavour of cinnamon but if you're not a fan give them a whirl without and I'm sure they'll be lovely!!

    Becca :-)

  4. I haven't made many things from this cookery book and so I am really interested in your posts. The biscuits look and sound delicious.


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