Most Versatile Cookie Recipe Ever
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
10 small cookies
- Serves:
- 10
ingredients
- 50 g plain flour
- 50 g olive spread
- 40 g caster sugar
- 9.85 ml eggs, beaten
- 2.46 ml vanilla essence
- 2.46 ml baking powder (optional -- I didn't add for my first batch and they turned out nice and crumbly)
- 44.37 ml rolled oats
- 29.58 ml raisins (can be replaced with other ingredients)
directions
- 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!
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