I’ve been adapting and perfecting this recipe for a while and the last batch of cookies were a hit.
230g Unsalted Butter, room temperature
250g Brown Sugar
2 Large Eggs, room temperature
1 tbsp Vanilla Extract
1 tbsp Black Treacle
190g Plain Flour
1 tsp Baking Powder
1 1/2 tsp Ground Cinnamon
1/2 tsp Salt
240g Rolled Oats
Cream together the butter and sugar until smooth. Add the eggs and mix until combined. Add the vanilla and treacle and mix until combined. Set aside.
In a separate bowl, mix the flour, baking soda, cinnamon and salt together. Add to the wet ingredients and mix until combined. Beat in the oats and raisins.
The dough will be thick and very sticky. Chill the dough for 30-60 minutes in the fridge. If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
Preheat oven to 180 degrees C / Gas mark 4. Line two large baking sheets with greaseproof paper.
Roll balls of dough (about 1 tablespoon of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10-12 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set on the baking sheet during this time.
Cover cookies and store at room temperature for up to 1 week.
*Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.