Sure easy recipe for rustic Oaty Cinnamon Raisin Cookies – ready to eat in 20 minutes – perfect for putting in lunchboxes for the kids.
How to make cinnamon raisin cookies
Delicious cinnamon and raisin cookies often pop back up in my kitchen as soon as we hit September and the children go back to school. The little oat filled, raisin dotted cookies are a very popular addition to lunchboxes. A nice filling cookie – ideal for seeing your little ones through a busy afternoon of school work.
As the cookies cook the smell of cinnamon wafts from the kitchen. I always think cinnamon has a homely comforting smell and reminds me of being a tiny girl sat in my grandmas kitchen watching her bake. I like to make these with Quaker Oats Jumbo Rolled Oats – they make the cookies just that little bit junkier and chewy.
The cookies will keep for a 3-4 days in an air-tight container. A fab lunchbox recipe.
Gently spiced delicious cookies
- 80g butter - I use Yeo Valley organic unsalted
- 80g caster sugar
- 1 egg
- 100g plain flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 50g oats - I use the Quaker Oats Jumbo Rolled Oats
- 50g raisins
- Heat the oven to 180C.
- Cream together the butter and sugar in a mixing bowl.
- Beat the egg and mix into the butter and sugar.
- Add the rest of the ingredients and mix well.
- Roll into walnut sized balls using your hands and place evenly spaced on a baking tray.
- Squash the cookie dough balls down a little using the back of a fork.
- Cook for 10-12 minutes until just turning golden.
- Allow to cool for a few minutes on the baking tray and then cool completely on a wire rack.
I must admit although I do bake trays of these as lunchbox treats I do love a delicious cinnamon and raisin cookie myself with a cup of Earl Grey tea. Perfect little pick-me-up before the school-run.