Prep 10 mins
Cook 20 mins
I went for a cooking class and this was one of their recipes, which I thought was reaaaaally good. I made some changes though, enjoy! I think adding the rolled oats give it a really nice crunch, but the raisins can be replaced with whatever you like (e.g. dried fruit, chocolate chips etc). I use the olive spread because I think that it tastes too sweet with the butter, and also it's slightly healthier; you can use butter as well. The recipe is quite small in itself, so feel free to double it as you see fit.
- 50 g plain flour
- 50 g olive spread
- 40 g caster sugar
- 2 teaspoons eggs, beaten
- 1⁄2 teaspoon vanilla essence
- 1⁄2 teaspoon baking powder (optional -- I didn't add for my first batch and they turned out nice and crumbly)
- 3 tablespoons rolled oats
- 2 tablespoons raisins (can be replaced with other ingredients)
- Preheat oven to 160 deg Celsius.
- Line baking tray with cookie sheet.
- Using a fork or an electric mixer, cream the olive spread and sugar together until light and creamy.
- Add in the egg, 1 tsp at a time. Beat well after each addition.
- Add in vanilla essence. Mix well.
- In a separate bowl, sift in flour and add in rolled oats and raisins. Mix well.
- Pour the flour/oat/raisin mixture into the butter and sugar mixture. Mix well.
- If the batter is too dry or stiff, add more egg until desired consistency is achieved.
- Use your hands to shape the cookies and place them on the tray.
- Bake until golden brown, around 15-20 minutes.
- Note: I had to adjust the temperature to 180 deg C at the 12 minute mark because they simply weren't browning, but after 2 minutes I turned it down to 160 deg Celsius Just bake until they look golden brown and keep an eye on them!