Look, I’m not going to tell you that a cookie is healthy. If you’re going to make a cookie, and honey oatmeal cookies recipe’s going to have oats in, that’s MORE healthy right? These are done in half an hour.
A little healthier than your standard cookie. Fail safe, no spreading, they work every time. They are a little crispy on the outside, pillowy soft inside and best news yet, they work every flipping time. Whatever you want to call them, make them and I promise, you’ll be super impressed by your baking skills. Harri wouldn’t stop eating them long enough for me to take photos!
Then add in the egg and vanilla extract. Mix in the flour, cinnamon, baking powder, salt, oats and raisins. Beat the mixture until it a stiff dough forms. It’s my favourite cookie, cupcake and muffin baking trick and kids LOVE using a scoop too. Make sure to bring your butter to room temperature before using, I prefer to use unsalted butter and add salt to the recipe to ensure the flavour is just right. Instant oats are really not suitable. I used 100g rolled oats and 25g of jumbo oats for extra bite and texture.
It’s fine to use all rolled oats, don’t buy jumbo if you haven’t got them. I have used soft light brown sugar to give a soft, chewy texture and light caramel flavour. Be sure to use vanilla extract, not essence. It’s a much better, natural flavour.
Be sure to use them from a fresh packet, not an ancient dried out pack at the back of the cupboard! It means you’ll have no sticking problems. You can also freeze the dough ahead of time and bake on the day you need them. The dough will keep for around a month in the freezer.
