Monday, March 25

Oat, Raisin, and Walnut Cookies

So I am finally back at home in the countryside! At this point I should be strolling through the fields dodging the newly born lambs with my demented dog, or even meeting up with my old school friends for coffee.

The weather forecast has other plans, and for the last few days I have been held prisoner in my cottage, victim to the snowy blizzard blaring outside!
But it is all good, I've had these delicious little blighters to keep me company; these are my utterly moreish...                 
...Oat, Raisin and Walnut Cookies!

Perfect to dunk in your coffee or tea, as an afternoon 4 o'clock nibble, or just as a light spring snack for your lunch box. (If the weather ever decides to admit to itself it is spring and not winter!)

I  nabbed this recipe from the Hummingbird Bakery and it is always a winner! 

To make your own you will need:
- 270g unsalted butter, softened
- 160g caster sugar
- 160g soft dark brown sugar
- 2 eggs
- 1/4 tsp vanilla extract
- 380g plain flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 110g rolled oats
- 220g sultanas

Preheat your oven to 170C or 160C fan and line a few baking trays with baking parchment in advance.
With an electric mixer, beat together your butter and sugars until creamed, light, and fluffy.

Add your eggs one at a time, scraping down the mixture on the sides, and beating well in between. 

Add you vanilla extract to your creamed egg, butter, and sugar mix.
Beat once again at a slow speed.

Meanwhile, sift together your flour, salt, bicarbonate of soda, and cinnamon and combine in a bowl. 
Tip this into your butter mix and beat well until all combined and there is no unmixed dough on the sides. 

Measure out your rolled oats and tip them into your dough. Likewise, measure and add your nuts, sultanas, or any other ingredients you fancy! (I've tried swapping the sultanas for cranberries and that worked really well!)

Once your delicious dough is all combined and ready for the oven, use a table spoon or ice cream scoop to pop a little circle of dough onto the baking parchment. Flatten it down into a fat circle of dough and sprinkle with some extra oats.

Slide these into the oven for about 12 minutes until golden brown and firm.
Remove from the oven, and leave to cool completely.

Pile them high on a big plate, serve them up with a cup of tea or glass of milk, and dig in!

Soft, gooey, and so simplistic; these cookies are great for a comfort pick me up, a quick 'dunker', and a little snack. 
Mmmmm cinnamony, oaty goodness. 
Time for a nibble, or two... or three...



  1. They look delicious! I'll try this cookies soon :)

    1. Glad to hear it! Let me know how they go :) Hope you love them too!

  2. They look fun to make with my 7 year old daughter, will let you know.

  3. Will definitely need to dunk this in tea! Perfect excuse to stay in with friends on a rainy night!
    Teffy X

    1. Perfect excuse to stay snuggled in bed! :) xxx


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