In response to a request from a Taste of Glasgow foodie we took it upon ourselves to try out some oaty raisiny cookie concoctions and find a good recipe for these sought after cookies.  So after a few batches I hope we’ve come up with something that works, it has a cakey chewy consistency and works a treat.

Ingredients

• 100g of unsalted butter
• 100g light muscavado sugar
• 1 egg beaten
• 2 tsp cinnamon
• 100g plain flour
• 2 tsp baking powder
• 1 tbsp of golden syrup
• 150g rolled oats
• 100g raisins

Prep: 15 mins    Cooking Time:  11 mins per batch    Serves: 12 or less if you make your cookies bigger

1. Preheat your oven to 180 degrees and line a baking tray with baking paper
2. First beat together the butter and sugar until a creamy mixture
3. Then add in the beaten egg and cinnamon and mix well then put to the side
4. In another bowl mix  together the flour, oats, baking powder and raisins then add to the wet ingredients
5. Now get table spoons and place a good sized “dollop” well space apart on the baking sheet and bake for 11mins or until golden
6. Take out of the oven, leave to sit in the tray for a minute before transferring to a wire cool rack
7. Then repeat until you have cooked your whole batch, or just cook the amount you want to eat and store the cookie mix in the fridge for around 24hrs until you have baked and eaten them all as I have to say they taste best when freshly out the oven.

Now get yourself a glass of the white stuff and tuck into the warm oaty goodness  – Enjoy!