There’s nothing better than a proper, old-fashioned oatmeal raisin cookie. I’ve been making this recipe for years, ever since my Canadian grandmother posted me a copy of the 2001 Robin Hood Baking Festival recipe booklet. Robin Hood is a Canadian brand of flour, and I have to confess to missing its bright yellow packaging a little bit (that and Crosby’s Fancy Molasses and Chipits chocolate chips – there are no reasonable equivalents here in the UK). I’ve changed the recipe slightly to use a mixture of cranberries and raisins and measured the quantities in UK grams instead of cup measurements.
Nonetheless, this recipe is fantastic. If you want chewy cookies you leave the balls of dough mounded on the baking tray and if you want crispy cookies you flatten the dough before baking. You can change the ingredients too – stick some coarsely chopped chocolate in, or use a mixture of dried fruit and berries (shown above). They make brilliant hill walking snacks – tried and tested! The ingredients make a large batch of cookies, around 4 dozen, but they freeze well so you don’t have to worry about them going stale before they get eaten (if they ever last that long!)
- 150 grams unsalted butter
- 175 grams light brown muscovado sugar
- 75 grams granulated sugar
- 1 egg
- 2 tbsp water
- 2 tsp vanilla
- 110 grams plain flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 265 grams quick-cooking porridge oats
- 125 grams dried cranberries/raisins
- 45 grams chopped pecans
Prep time: Cook time: Total time: Yield: 4 dozen
Since these are deliciously homemade from scratch I am including them in Javelin Warrior’s fantastic Made with Love, Mondays recipe round-up.