Even though it’s only September, I can’t help but be secretly excited to be hiding away in a jumper again! As the chilly evenings draw in and twilight comes a little earlier, these cookies are perfect for the season’s change. Adapted from one of my favourite oat and raisin cookie recipe, the addition of nuts, brown sugar and maple syrup make for delicious autumnal flavours. No fridge time required, these only need ten minutes in the oven and taste delicious both hot and cold, I hope you enjoy giving these a go!
Shopping List (makes 10-12)
50g plain flour
80g porridge oats
50g light brown sugar
50g unsalted butter, softened
1 tsp baking powder
1 tsp mixed spice
1 tsp cinnamon
handful of crushed pecans or hazelnuts
1 dessert spoon maple syrup
Preheat the oven to 180 degrees and line two baking trays with greaseproof paper, or grease with a tiny bit of sunflower oil.
Measure out the butter and sugar into a bowl then, using either an electric whisker or a wooden spoon, cream together until smooth. If you’re a regular baker I would recommend investing in an electric whisker/mixer as they save so much time and do a really good job! When I bake, I use this Kenwood one: http://www.amazon.co.uk/Kenwood-280W-Mixer-Chrome-HM536/dp/B00ORP92QM .
Once mixed together, add the egg to the mix and beat until smooth. Top tip: Crack the egg against your work surface instead of the side of the bowl to reduce the chance of shell getting into your cookie mix! Then add the maple syrup and briefly beat again.
In a separate bowl, combine the flour, baking powder, raisins, nuts, oats and spices. Then add to the wet ingredients. Mix with a metal spoon until just combined, then spoon dessert spoon sized balls of the mixture onto the baking trays and flatten slightly.
Bake for 10-12 minutes, I take mine out of then oven after 10 to check! The cookies should be golden brown and slightly soft to touch. Leave to cool for a minute on the trays, then transfer onto a cooling rack. Eat straight away or keep in an airtight tin!