Hazelnut and raisin oat cookies
Skill level: Easy peasy
Costs: Cheap as chips
You don't need an excuse to whip up a batch of these delicious fruit, nut and oat cookies - they're an ideal cookie jar staple perfect for the kids' lunchboxes, afternoon snacks or with your morning cuppa.
- 100g hazelnuts
- 100g unsalted butter, softened
- 200g soft light brown sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tbsp runny honey
- 125g self-raising flour, sifted
- 125g jumbo porridge oats
- Pinch of salt
- 100g raisins
- A little milk, if needed
The cookies will keep in an airtight container for 5 days, so if you make a batch on Sunday night, they'll last the kids for the whole week
- Preheat the oven to 190°C/375°F/Gas 5. Toast the nuts on a baking sheet for 5 minutes.
- Once toasted, rub with a clean tea towel to remove most of the skins.
- Roughly chop the hazelnuts and then set aside.
- In a bowl, cream together the butter and sugar with an electric whisk until smooth.
- Add the egg, vanilla extract, and honey, and beat well until smooth once more.
- Combine the flour, oats, and salt in a separate bowl, and stir to mix.
- Stir the flour mixture into the creamed mixture and beat until very well combined.
- Add the chopped nuts and raisins, and mix until evenly distributed throughout.
- If the mixture is too stiff to work with easily, add a little milk until it becomes pliable.
- Line 2 or 3 baking sheets with parchment. Roll the dough into walnut-sized balls.
- Flatten each ball slightly, leaving plenty of space between them.
- Bake in batches for 10-15 minutes until golden. Cool slightly, then move to a wire rack.
- Leave to cool completely before serving.