Chuy’s Oat and Raisin Cookies

I did warn that publishing the Fake Bakewell recipe had started something… It probably isn’t surprising because so many of our guests love good food, and many love cooking, and for many the opportunity to cook meals or bake treats in a well-equipped kitchen with no other pressure on the time is a real, relaxing treat. (OK, it may not be for everybody, but we are no longer surprised at the number of guests for whom this has been one of many highlights of their stay in both Tom’s and Douglas’s Barns).

The day after the Bakewell tart post, the lovely Chuy, staying in Tom’s Barn, brought us a plate of very delicious biscuits she had made. One nibble of a cookie rapidly turned into a three cookie binge and I just had to ask if she would share the recipe. I shall certainly add it now to my  Friday changeover day repertoire, and possibly others will soon like to make the cookies themselves as well, so here it is. John set up photographing it – note the artistic structure (but as yet no washing up liquid, the biscuits being far to good to waste).

Oat and Raisin Cookies

Preheat the over to 170’C (325’F) Gas 3.      4 baking trays lined with greaseproof paper or baking parchment.

• 270g unsalted butter
• 160g caster sugar
• 160g soft dark brown sugar
• 2 eggs
• 1/4 tsp vanilla extract
• 380g plain white flour
• 1 tsp salt
• 1tsp bicarb
• 1/2 tsp cinnamon
• 110g rolled oats
• 220 g raisins or possibly chopped dates

Beat the butter and sugars thoroughly and cream until light and fluffy (either in a mixer or using a hand held electric whisk).

Add the eggs, one at a time, mixing them well in (if necessary scraping the mixture down from the sides of the bowl). Turn the speed of the mixer down to low and stir in the vanilla extract.

In a separate bowl mix together the flour, salt, bicarb and cinnamon; then add the oats and mix well. Add this  to the butter mixture and beat well. Add the raisins and stir in with a wooden spoon until they are evenly distributed.

Place in equal sized dollops of the biscuit mixture, spaced well apart, onto the four baking trays. (The recipe says it makes 20 but they are enormous so I would suggest making perhaps 40 instead. Bake in the preheated oven for about 12 minutes (probably less if you’ve made the cookies smaller so do keep checking in case they start burning) or until golden brown brown and firm.

Take them out of the over and leave to cool slightly on the trays before turning them out onto wire trays to cool completely.