The "Guilt Free" Oat and Raisin Cookie

Well when I say it is guilt free, it has fruit and oats in it, that's healthy right? Inspiration was taken from the Great British Bake Off this week following their biscuit week. These cookies have not always been a success story, I tried making them earlier in the year but they weren't quite right. I have tweaked the recipe and they are a thousand times better even if I say so myself.

If you fancy baking the new and improved oat and raisin cookie please continue reading...

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Ingredients

120g Unsalted Butter

70g Brown Sugar

60g Caster Sugar

100g Plain Flour

100g Porridge Oats

100g Raisins

1 tsp Vanilla Flavouring

1 Large Egg

1 tsp Ground Cinnamon

1/2 tsp Ground Ginger

(Makes 12)

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Method

1. Preheat the oven to 170C/150C Fan use parchment paper to line baking trays (you may need to use two trays as we want to give room for the cookies to spread).

2. Add 120g of unsalted butter to a bowl add the 70g brown sugar and the 60g of white caster sugar with 1 tsp of vanilla flavouring, mix well until the sugar and butter are light and fluffy. Add 100g flour, 1 egg and 1 tsp of cinnamon and 1/2 tsp ground ginger mix well, so there are no lumps remaining in the mixture.

3. Add the 100g of porridge oats and mix well. Fold 100g of raisins into the mixture so they are evenly distributed.

4. Using a table spoon, spoon the mixture onto the baking paper, make sure you space the mixture to allow the cookies to spread. Use the spoon as the guide you can make sure you use the same amount of mixture for each cookie. Encourage the mixture to spread by lightly pressing the batter with the back of the spoon. Bake for 15-20 minutes until the cookies are a golden brown leave to cool before serving.

These cookies easy to make and they don't make you feel guilty for eating them, in my eyes that's win, win.