This recipe is one I use all the time. I spent quite a while trying to find the perfect cookie recipe (don’t we all…) and I’m pretty positive I’ve found the best: chocolate chip, oat & nut and also triple chocolate cookies. I’m keeping the other 2 for other blog posts but today I’ll share with you my oat, chocolate, raisin & nut cookie recipe.
Warning for this recipe: do not over bake!!!!
Even if the cookies look like they are underdone, if you wait until they are completely golden brown, they’ll be as hard as brick.
A tip for lazy cooks: I usually make a full batch of these and freeze most of them.
That way when you really can’t be bothered with cooking pudding one night, just bang a few in the oven and you’re done!
To freeze them, you’ll need to make balls with the dough on a tray and put the whole tray in the freezer. After about 1 hour, the dough balls will be stiff enough to be stored in a freezer bag without sticking to each other!
For 30-35 cookies, you’ll need:
– 125g of butter
– 100g of dark brown sugar
– 100g of white sugar
– 1 egg
– 200g of self raising flour
– 60g of rolled oats
– 100g of good quality dark chocolate chips
– 100g of raisins
– 100g of walnuts or whatever you have in your cupboard, roughly chopped
Cream butter and sugars together until lighter in colour and fluffy
Add the egg.
Stir in the flour and the oats.
Before the flour is completely combined, add the chocolate, raisins and nuts. Don’t over mix the dough.
Make small dollops with the dough (or even better, use an ice cream scoop), space them on a tray lined with baking paper and bake for 10 min at 180 degrees or until golden on the edges but still pale in the middle.
Once they are out of the oven, leave them to cool for at least 10 min as they’ll still be very soft and won’t be able to be handled. You need patience, a lot of it to stop yourself from munching on the hot cookies!