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Oat and Raisin Cookies

Makes 12-15 cookies

Packed with oats and studded with raisins, these oat cookies are great for breakfast on the go or tasty snacks anytime. This cookie dough can be made in advance and chilled or frozen until you are ready to bake, great for unexpected guests!

Free from Soya, Nuts


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  1. Weigh the flour into a bowl, add the cinnamon and stir to combine.
  2. Put the butter and sugar into a large mixing bowl and beat until creamy.
  3. Break the egg into the bowl and beat until smooth.
  4. Add the prepared flour and cinnamon and mix well.
  5. Stir in the oats and raisins to make a stiff dough.
  6. Put the dough onto a piece of parchment paper, shape it into 20cm/8” cylinder wrap and chill until the dough is firm.
  7. Rub some oil around the inside of two baking trays and pre-heat the oven.
  8. Remove the firm dough from the fridge.
  9. Cut the dough into 7-8mm/¼-⅜” thick slices.
  10. Transfer the slices to the prepared baking trays, making sure they keep their round shape.
  11. Bake for 18-20 minutes.
  12. Cool the cookies on the baking tray for 3 minutes before lifting them onto a wire rack to finish cooling.
  13. Store cold cookies in an airtight tin.


2 x baking trays, mixing bowl and parchment paper


180°C, Fan 160°C, 350°F, Gas 4        

Cooking time

18-20 minutes

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