chewy oat and raisin cookies

10 minutes prep.

15 minutes cooking

Serves 18

Ingredients

  • 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

Method

  1. Preheat oven to 180°C. Grease 3 baking trays and line with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
RECIPES

chewy oat and raisin cookies

10 minutes prep.

15 minutes cooking

Serves 18

Ingredients
Method

Ingredients

  • 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

Method

  1. Preheat oven to 180°C. Grease 3 baking trays and line with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
SHARE
PRINT
Related Product
Matt Moran's Australian Food
$45.00

Matt’s top 10 recipes

Join our mailing list to receive exclusive content & Matt’s top 10 recipes for free.

Close