Oat and Raisin Mini Cookies

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Who doesn’t love a good biscuit (or two, or three)?

90% of the time at the moment I’m eating well. Fresh, home cooked food and lots of fruit and veg. However, every now and again a biscuit is needed and this is always the recipe I reach for. Everything in moderation! There’s something oh so squidgy about these cookies. They taste just like cookie dough but without the potential salmonella after effects.

My recipe is a Hummingbird Bakery recipe. They are my holy grail of baking and every time I wander to the kitchen for a baking session it’s their book that I reach for. There’ll be plenty more of their recipes on Around the Corner Fitness in the future I’m sure. There’s plenty of versions of this recipe online, so I don’t feel bad about sharing it with you.

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Ingredients
270g of unsalted butter (it’s really important that it’s at room temperature. I put mine in the airing cupboard about an hour before I start baking just to make sure it’s really squidgy)
160g caster sugar
160g brown sugar (either light or dark works; I’ve tried both)
2 large eggs
1/4 teaspoon of vanilla extract
380g of plain flour
1 teaspoon of salt
1 teaspoon of bicarbonate of soda
1/2 teaspoon of cinnamon
110g rolled oats
220g raisins


Method

  1. Beat together the butter and both sugars in a mixer on a low setting.
  2. Add the eggs, one at a time, scraping down the side in-between each addition.
  3. Add the vanilla extract and beat to combine.
  4. Mix the flour, salt, bicarbonate of soda, cinnamon and rolled oats together in a bowl and then add, a little at a time to the mixer. Mix together on a slow setting.
  5. Add the raisins and stir in by hand.

The Hummingbird Bakery recipe book then says to make the mixture into large cookies. I take a different tack because I like mine to be really squishy in the middle. A while ago I read about this technique on Pinterest and now I make the mixture into small golf ball sized balls and flatten them out into a bun tray (so that the mixture comes about halfway up the bun tray). This stops the cookies spreading out too thinly and keeps them really squidgy in the middle.

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I then bake them in the oven at 170°c for 10 minutes. This mixture is enough to make 36 mini cookies.

I do make these quite often and they go down very well when I take them into work. I don’t tell work that the only reason I take them in is because if they’re in the cupboard I’ll try to insert them all in my face.

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If you try them, let me know.

Happy healthy cooking (and a little ‘naughty’ baking occasionally).

Around the Corner Fitness.

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