Most people think of oats as a healthy food, most people think about cookies as an unhealthy food, so when you mix these two together do you get a healthy cookie? Well I would love to think so… or at least a healthier option than a standard flour based one.
A few days before we left for our holidays I received a lovely parcel from Mornflake containing a selections of their oats. Did you know that Mornflake has been milling oats since 1675? With expertise and skills handed down from fathers to sons and over 330 years of milling experience, it is no wonder that Mornflake are able to produce what is probably the finest range of oat cereals available today, winning international gold medals for the quality, purity and consistency of our oats year after year.
But back to my parcel… so I had a selection of oats and a 20h car ride in front of us… baking some cookies for the road was an obvious choice.
- 300g organic oats, we used Mornflake
- 200g golden caster sugar
- 100g raisins
- 150ml vegetable oil
- 140g wholemeal flour
- 1 large egg, beaten
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp bicarbonate of soda
- Pinch of salt
- 50ml strong tea, we used Black Tea from Teatulia
Preheat oven to 180C (160C if fan assisted).
Line 2 large baking trays with baking parchment.
In a large bowl, mix together the oil and sugar. Gradually beat in the egg, add the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
Drop heaped table spoon of the cookie dough onto the baking trays. Make sure that they are well spaced apart as they will increase in size during the baking process.
Bake for 12-15 minutes or until golden.
Remove from the oven and leave to cool on the trays for five minutes then transfer to a cooling rack to cool completely.
*Recipe based on BBC Good Food Oatmeal Raisin Cookies recipe but amended to fit our needs