Oat and raisin cookies

Ingredients

170 g unsalted butter

150 g light or dark brown muscovado/soft brown sugar

150 g caster sugar

1 tsp vanilla extract

1 egg + 1 egg yolk

250 g plain flour

1 tsp cinnamon

150g porridge oats

120 g raisins

1/2 tsp bicarbonate of soda

1/2 tsp table salt

Method

1. Preheat the oven to 170 C. Cream the butter and sugars together. Add in the egg and egg yolk along with vanilla extract and mix again.
2. Add the flour, bicarbonate of soda, salt, cinnamon and porridge oats. Mix until combined. Now fold in the raisins. Store the cookie dough in the fridge for minimum 20 minutes.
3. Line a baking tray with baking paper. Use an ice cream scoop to spoon globs of cookie dough onto the baking sheet, spacing them apart to allow for spreading. I do four on a baking sheet.
4. Bake for 12-14 minutes. Once they are lightly browned, take them out of the oven – they will continue to cook on the tray.
5. Put the kettle on.