I found this recipe on All Recipes (thank you, Norma MacMillan – whoever you are!) when I was looking for an American style oatmeal biscuit. Well, let’s call them cookies – as opposed to English biscuits – shall we?
My dear friend MH (who’s a huge fan of my Nutella cookies) will disagree but I think these are the best cookies I’ve ever made! They might even be the best I’ve ever eaten!
OATMEAL CHOCOLATE AND RAISIN COOKIES
(makes 18 cookies)
85g unsalted butter
115g muscovado sugar
115g self-raising flour
55g medium oatmeal
70g dark chocolate buttons
Preheat the oven to 180ºC (350ºF). Line 2 baking sheets with parchment paper.
Beat all ingredients together (except raisins and chocolate) using an electric mixer fitted with the flat beater. Once everything is combined, add raisins and chocolate and stir.
Using an ice cream scoop, drop scant spoonfuls of the batter onto the prepared sheets, allowing some space for them to spread.
Bake for 12-15 minutes or until the edges begin to turn golden brown. Transfer paper sheets to a cooling rack and allow them to cool completely.