When the weather’s wet and dreary, there are certain foods that just hit the spot. For me, a warm oatmeal raisin cookie (accompanied by a cold glass of milk) is pretty hard to beat. This recipe is based on Ina Garten’s – the cookies really manage to find that crunchy chewy balance, plus they’re quick, easy and there’s a good chance you’ll already have most of the ingredients in your cupboard.
What you’ll need
150g / 1 ½ cups pecans
180g / 1 ½ cups plain flour (all-purpose flour)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
250g unsalted butter, at room temperature
225g / 1 cup brown sugar, lightly packed
200g / 1 cup granulated sugar
2 teaspoons vanilla extract
270g / 3 cups rolled oats (I prefer whole oats)
225g / 1 ½ cups raisins
What to do
Begin by preheating the oven to 180°C/160°C fan/350°F.
Spread the pecans on a baking tray and pop into the oven for about 5 minutes until they’re gently toasted. Remove from the oven and set aside (keep the oven on). Once cool, chop roughly.
Next, in a medium sized bowl, combine the flour, baking powder, cinnamon and salt. Stir to combine and set aside.
Then, in a large bowl using electric beaters, cream the butter, brown sugar and granulated sugar. After this, add the vanilla and the eggs (one at a time).
Add your flour mixture slowly, and once combined, add the rolled oats. Finally toss in the raisins and pecans and give a final mix through.
Roll the dough into 1-inch balls, place on a baking sheet leaving them room to expand, and press down gently with the back of a fork. Bake for roughly 12 minutes or until golden brown. Leave to cool on the trays for about 5 minutes then transfer to a wire rack to cool completely.
“Test” a couple while they’re still warm and accompany with either a glass of cold milk or a warm cuppa.