Nibbly, nubbly, raisiny, oaty and wholesome little craggy cookies. Makes 24.
- 100g raisins
- 150ml vegetable oil
- 200g golden caster sugar
- 1 large egg, beaten
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 140g plain flour
- ¼ tsp bicarbonate of soda
- 300g oats
- Heat oven to 160C fan (180C) and line 2 baking trays
- Pour 50ml of boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid
- In a large bowl, whisk together the oil and sugar. Gradually beat in the egg, then the reserved water from the raisins, the cinnamon and vanilla
- Stir in the flour, bicarb, a pinch of salt, oats and raisins until well combined
- Drop heaped tbsps of the cookie dough onto the baking trays, evenly spaced. They can be quite close together, this mixture doesn’t spread much when baked
- Bake for 12-15 mins until golden
- Cool on a rack
Sophie cooks 