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Oatmeal Raisin Spice Cookies
Crunchy on the outside, chewy on the inside this delicately spiced oatmeal raisin cookie is essential eating for any outdoor explorer!
light brown muscovado sugar
Shetland sea salt
bicarbonate of soda
white vegetable fat
eg: Cookeen or Crisco
full fat milk
Preheat oven to 180 C/ 350 F
Combine flour, sugars, spices, salt, baking powder and bicarbonate of soda together in a large bowl.
Rub in the vegetable fat with your fingertips (kids love doing this!)
Stir in the porridge oats and raisins.
Beat eggs together with milk and vanilla and pour into the dry ingredients.
Stir until thoroughly combined.
Drop by the teaspoonful (about a walnut sized ball) onto a lightly greasedbaking tray (or use a silicone baking mat).
Bake for 12-14 minutes until lightly golden. Allow to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
Cookies will keep several days in an airtight container, and they freeze well.
Recipe from www.elizabethskitchendiary.co.uk