I’m the first to admit I’m not the best baker. Until the boyfriend’s last birthday, I had massive issues making cakes rise. Shortbread seems to go ok but even cookies (particularly the chocolate chip variety) just seem to expand and fill the entire baking try. Domestic Sluttery’s oat and raisin cookie recipe, on the other hand, always goes exactly to plan – and my dad and brother love them (the boyfriend prefers anything with chocolate). For Father’s Day I made my dad a special heart-shaped batch – n’aww!
125g caster sugar
50g plain flour
1/2tsp baking powder
175g porridge oats
Baking the cookies
Lightly grease two baking trays (I recently invested in greaseproof paper from Poundland – bargain!) and preheat the oven to 180 degrees/gas mark 4.
Cream together the butter and sugar until fluffy. This usually gives me massive arm ache – thank god for the new food mixer!
Add the egg and beat together.
Sieve the flour, salt and baking powder and mix into the fluffy mixture.
Add the oats and raisins and mix everything together really well.
Spoon the mixture onto the trays, flattening slightly with a spoon. You can make them as big, or as small as you want, but a tablespoon size works well. I dug out my heart-shaped cookie cutters and attempted to fill those (with fingers crossed that they would hold their shape).
Bake for about 15 minutes (depending on size).
I was rather chuffed that they came out even vaguely resembling hearts.
I also might have sampled one before giving the rest to my dad. I didn’t want to poison him!