chewy oat and raisin cookies
10 minutes prep.
15 minutes cooking
- 300g raisins
- 315g rolled oats
- 250g white spelt flour, sifted
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 250g unsalted butter, softened
- 2 tbs rapadura or raw sugar
- 2 eggs
- 2 tsp vanilla extract
- 100g dark (90%) chocolate, finely chopped
- Preheat oven to 180°C. Grease 3 baking trays and line with baking paper.
- Combine raisins and 2 cups (500ml) boiling water in a heatproof bowl and stand for 30 minutes to soften. Drain, transfer to a food processor and whiz until smooth. Set aside to cool completely.
- In the cleaned food processor, whiz one-third oats until finely ground. Place ground oats in a bowl with flour, baking powder, cinnamon, 1/2 tsp salt flakes and remaining oats, and stir until combined.
- In a stand mixer fitted with the paddle attachment, beat butter, sugar and raisin puree until pale and combined. Add eggs, 1 at a time, beating between each addition. Add vanilla, then, on low speed, beat in dry ingredients and chocolate until combined.
- Roll 2 tbs raisin mixture into a ball, place on prepared trays and flatten with the palm of your hand, leaving 3cm between each cookie. Bake, swapping top and bottom trays halfway, for 12 minutes or until a cookie moves on the tray when gently pushed. Cool cookies on trays, then serve.