This is a standard, American recipe converted to British units.
165 g butter
290g caster sugar
1 tsp vanilla
300g plain flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp cloves
Plump the raisins. Put water and raisins in a pan. Bring to boil and simmer for 20-30 minutes. I normally cover the pan.
Put the raisins to one side and pour the liquid into a measuring cup. Add (or delete) water to make 100ml.
Preheat over to 200C. test
Cream together the butter, sugar, eggs, and vanilla. Mix the flour and spices together and add batter. Add the 100 ml of water reserved from plumping the raisins and mix. Stir in the oats and raisins.
On baking sheet prepared with baking paper, drop 15ml of dough about 2″ apart.
Bake 9-11 minutes.
These tend to be crispy on the outside when freshly cooked by are soft by the next day. They still taste great but if you want to impress do them shortly before serving.
These cookies have been enjoyed by my family since the 1960s. I typically make them at Christmas and their aroma is an indication that the holidays are here. This recipe makes about 5 dozen cookies.
- 225g butter
- 345g caster sugar (1 1/2 cup)
- 2 eggs
- 400g flour (2 3/4 cup)
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tbls caster sugar
- 2 tsp cinnamon
- Preheat oven to 180C (170 fan).
- Line baking sheets with baking paper
- In a large bowl, mix butter, sugar, and eggs. When smooth, add flour, cream of tartar, baking soda, and salt. Mix together.
- Mix the 2 Tbls caster sugar and 2 tsp cinnamon in a small bowl.
- Take a pinch of dough and roll it in your hand. The roll should be 25mm in diameter. If the dough is too soft, put it in the refrigerator to harden.
- Roll the dough ball in the cinnamon sugar mixture.
- Place balls on baking sheet 3cm apart.
- Bake for 8-10 minutes. Cookies should be brown but still soft.
- Move to a rack to cool.
The recipe was taken from the Nestle chocolate chip bag and converted to grams. This makes about 6 dozen cookies.
- 220g butter (1 cup)
- 150g caster sugar (3/4 cup)
- 165g brown sugar (3/4 cup)
- 1 tsp vanilla
- 2 eggs
- 360g flour (2 1/4 cup)
- 1 tsp baking soda
- 1 tsp salt
- 340g chocolate chips
- Preheat oven to 375F or 190C (fan oven 180C)
- Line the baking sheet with baking paper.
- Put the butter, sugars, vanilla, and eggs in a large mixing bowl and blend. Add the flour, baking soda, and salt. Blend until all the flour is mixed in and the dough is smooth. Add the chocolate chips and stir them into the dough mixture (I use a large wooden spoon).
- Using a level Tablespoon, drop dough onto the baking paper. Allow 3 cm between cookies.
- Bake 9-11 minutes
- Let the cookies cool a minute on the pan before moving them to a cooling tray.
Alternate Recipe – substitute M&Ms for chocolate chips; the mini-M&Ms are be better than normal ones