Chocolate Raisin Oatmeal Cookies
Mindfulness comes in many forms and mine is as you have guessed it cooking and baking. So a quick batch of cookies after an unproductive day which happens to coincide with the weekend is productive mindfulness in my book.
This recipe was eaten after a wonderful day in Aldeburgh with my friend and proof-reader, Anne and her family. The children had a dip in the sea (Anne and I are official towel holders!) and Sarah her mum in law, made a pot of coffee and opened the biscuit tin filled with these Chocolate Raisin Oat Biscuits on our return. They are soft, chewy, not too sweet and a little fleck of chocolate and a few raisins to add interest to each biscuit. Neither flavour overpowers the other and they taste like they are good for you, yet they feel like a treat too.
The recipe is simple and can be made in a food processor or mixer everything is beaten together. They are really handy for filling the biscuit tin up fast, economically and in my case getting the children to eat something with raisins in them. Sarah also shared her Celery Apple Sweet Potato Soup which is light and healthy.
- 225g butter softened
- 2 eggs
- 225g self-raising flour
- 3 cups porridge oats
- 1 cup light brown sugar
- 1 cup granulated sugar
- ½ cup dark choc chips
- ½ cup raisins
- Preheat the oven to 180 degrees.
- Set the chocolate chips and raisins aside.
- Add the balance of the ingredients into a food processor.
- Process until the mixture comes together and twirls around in a ball.
- Add the raisins, chocolate chips and process until just mixed.
- Roll the mixture into large (walnut size) or small balls (1 tablespoon) and place on a non-stick tray, leaving enough room for the biscuits to spread.
- Bake for 12-15 minutes, the top will be light brown and look slightly underdone and the base will be brown.
- Cool on the tray, if any biscuits have cooked into each other cut them while they are soft and allow them to cool on the tray..