Sunday is a great day. Lazy Sundays are even better.
Last Sunday was especially great and particularly lazy. I stayed in my pyjamas for most of the day and I am not ashamed to admit it. In fact, I would highly recommend it.
And as I sauntered around the house in my blue and white ‘onesie’ I suddenly had a thought. What could possibly make this lazy, pyjama Sunday even better?
COOKIES! More specifically, oat and raisin cookies.
The best oat and raisin cookie I have ever eaten was one that we bought from an Amish family selling baked goods at a farmers’ market in New York City. They were out of this world amazing! The perfect amount of chewiness, lusciously plump raisins providing the perfect amount of sweetness and, for goodness sake, made by Amish bakers and bought from a farmers’ market in New York City! I mean, really, could it get much better than that!?
So I decided that I needed to replicate this heavenly cookie in order to make my lazy Sunday the best lazy Sunday ever.
These bad boys are chewy and sweet and highly addictive (you’ve been warned). I did cut out dairy and used gluten free flour so you can feel good about that at least!
Enjoy them on the couch, cup of tea in hand, preferably in your pyjamas and on a Sunday. They will probably taste just as good when dressed in regular attire and on other days of the week too!
MAKES APPROX. 22 COOKIES
1/2 cup coconut oil (or butter)
2/3 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup gluten free plain flour (I used 'Doves'. You could use regular flour here)
1./2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon table salt
1 1/2 cup rolled oats
3/4 cup raisins
Preheat oven to 160˚C fan-forced. Line two large baking trays with baking paper.
In a large bowl, cream together the coconut oil, sugar, egg and vanilla until smooth. In a separate bowl, mix together the flour, baking powder, cinnamon and salt.
Add the dry ingredients to your creamed oil/sugar mixture and stir until it is all well combined. Finally, stir in the oats and raisins.
Scoop out tablespoons of the mixture, form into a ball and place onto the tray, flattening the mixture slightly. Leave about 4cm between each cookie.
Bake for 10-12 minutes (will depend on you oven and the size of your cookies). The cookies should be golden around the edges. Leave them to cool for a few minutes on the tray before transferring them to a rack or plate to cool.
Adapted from smittenkitchen.com