A really simple cookie recipe that makes a great afternoon snack or even breakfast on the run. Toddler approved.
Oatmeal and Raisin Cookies
Ingredients
- 110 g butter
- 250 g (1 1/4 cups) oats
- 125 g (1/2 cup) brown sugar
- 150 g (3/4 cup) flour
- 100 g (2/3 cup) raisins
- 5 tbls water
Instructions
- Preheat oven to 180 degrees C (350 degrees F)
- Melt the butter
- Combine the oats and melted butter in a bowl
- Add the sugar, raisins and flour and mix. Mix in the water. The batter should be firm
- Make small balls of cookie mixture and flatten them on a baking tray lined with baking paper
- Bake in the centre of the oven for 12 minutes - cook longer for a crunchy cookie
- Let cool on a rack; serve
Notes
Makes about 16 cookies
Suitable for babies 12 months plus - due to the sugar
Suitable to freeze - simply let thaw on bench for a few minutes before serving Adapted from Bebe Gourmet by Jenny Carenco
Suitable for babies 12 months plus - due to the sugar
Suitable to freeze - simply let thaw on bench for a few minutes before serving Adapted from Bebe Gourmet by Jenny Carenco
I love the simplicity of this recipe! Unfortunately, I always have to come up with a substitution for gluten-based flour. Until recently, I had given up (I’ve tried EVERY variation) but then I discovered that oats and rice flour make the perfect combo!
Thanks Lisa, and thanks for the tip. I haven’t explored any gluten-free options as yet, but I will keep this in mind. xx