Course: after dinner treat, Afternoon tea, picnic, Snack
Cuisine: American
Prep Time: 20 minutesminutes
Cook Time: 11 minutesminutes
Total Time: 31 minutesminutes
Servings: 17cookies
Calories: 166kcal
Author: Jacq
These cookies have crispy edges with soft chewy insides, sweet moist raisins and delicious syrupy oats. They taste even better as the days go by and they sit in the cookie tin as the flavours deepen and the cookies soften up even more. However, they may not last that long!
Baking trays with greaseproof paper to line if required
Saucepan for melting syrup, sugar and margarine
Mixing bowl
cooling rack
Teaspoon and cutlery fork
Ingredients
140gramsrolled oatssame type as used for porridge oats
170gramsplain flourall-purpose flour
115gramssoft brown sugar[light brown]
115gramsvegan margarineor vegan butter/baking fat
4tablespoongolden syrupor light corn syrup
1teaspoonvanilla extractessence/vanilla powder
¾teaspoonbicarbonate of soda[baking soda]
90gramsraisinsor sultanas [golden raisins]
Instructions
Preheat the oven to 160Fan/ 180C / 356 Fahrenheit / Gas 4.
Line the baking trays with greaseproof paper if required.
Add the flour, oats and raisins to a mixing bowl.
Place the golden syrup, soft brown sugar and margarine into a saucepan. Gently melt and combine the ingredients but don't boil.[Top tip: dip the measuring spoon for the golden syrup into boiling water each time you scoop some out the syrup tin as this will allow the syrup to glide easily off the spoon]
Stir the vanilla through the liquid ingredients.
Using a cutlery fork whisk the bicarbonate of soda through the liquid ingredients in the saucepan.
Pour the liquid mixture into the flour mixture, scraping all the mixture of the sides of the pan.
Give everything a good stir.
Using a teaspoon, scoop up heaped teaspoonfuls of cookie dough. Using the palms of your hands roll and mould the dough into a ball shape. Or if preferred, just scoop and place onto the baking tray.Leave space between each cookie as they will spread out during baking.
Bake on the middle shelf for 10-12 minutes until golden and set [i.e. no pale parts in the centre of the cookie]. Cookies will still be soft to touch as they need to firm up on the baking tray before being transferred to a cooling rack.
[If all the trays of cookies can not be baked at the same time, then the cookies will be fine on the baking tray while the others bake.]
Fan ovens tend to bake faster so check your cookies after 10 minutes. My electric oven took 11 minutes for the cookies to bake. If a crispier cookie is preferred leave the cookies to bake for an extra minute or two.
Leave the cookies to firm up on the baking tray for at least 15 minutes before removing to cool on a wire rack.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Store oatmeal raisin cookies within a biscuit or cookie jar/tin or airtight container for up to 7 days, possibly a few days longer if kept airtight.
Or freeze well wrapped in parchment paper and kitchen foil, and placed into a freezer bag for 2-3 months. A small piece of parchment paper placed between each cookie or several will make it easier to pull out one or two cookies at a time.
Defrost, unwrapped, to room temperature.
Raisins can be replaced with sultanas [golden raisins].
Home-made cookies are especially delicious with a chilled glass of oat milk, or any plant milk, or a nice cup of coffee, tea or hot cocoa.