← Nouns Cooking · Bakery

Ingredients

• 100 g Raisins
• 150 ml sunflower or vegetable oil
• 200 g light brown or golden caster sugar
• 1 large egg
• 1 tsp Vanilla extract
• 1 tsp ground cinnamon
• 140 g plain flour
• ¼ tsp Bicarbonate of soda
• ¼ tsp Salt
• 250 g rolled (porridge) oats

Method

1. Heat the oven to 180°C (160°C fan, 350°F) and line two large baking trays with baking paper. Cover the raisins with boiling water for 5 min to plump them, then drain and pat dry.
2. Whisk the oil, sugar, egg, vanilla and cinnamon in a big bowl until glossy and slightly thickened.
3. Stir in the flour, bicarbonate of soda and salt, then the oats and raisins. The dough will be stiff and a little crumbly; squeeze it together as you scoop.
4. Roll heaped tablespoons into balls, set them 5 cm apart on the trays and flatten each one slightly with your palm.
5. Bake for 12–15 min, swapping the trays halfway, until golden at the edges but still soft in the middle. Cool on the trays for 5 min, then move to a rack; they firm up as they cool.

Tips

• For a richer, more buttery cookie, use 150 g melted butter instead of the oil (then it is no longer dairy-free).
• Swap the raisins for dried cranberries or chopped dates.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Joy of Baking