Hazelnut and raisin oat cookies Recipe

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makes:

18

Skill:

easy

Cost:

cheap

Prep:

20 min

Cooking:

15 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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.

Ingredients

  • 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

Method

  • 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.

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Top Tip

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