Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Line three baking trays. Soak raisins in warm water 10 minutes — drain and pat dry.
- Beat butter, dark brown sugar, and golden caster sugar 3–4 minutes until lightened. Add egg, egg yolk, and vanilla — beat well.
- Sift flour, bicarbonate of soda, cinnamon, ginger, and salt into bowl. Add rolled oats — fold until just combined. Fold in drained raisins with 3–4 strokes.
- Portion into 50g balls — place on trays with 6cm space. Press each down slightly to a flattened disc.
- Bake 12–14 minutes until golden at edges and still slightly soft in the centre. Leave on trays 10 minutes — transfer to wire rack. Cool completely.
Notes
Soak raisins 10 minutes in warm water — plump raisins give a completely different result from dry.
Use dark brown sugar for chewiness — the molasses gives the characteristic chewy centre.
Extra egg yolk gives additional richness and chewiness — do not omit.
Use rolled oats not quick oats — gives the nutty, textured chew that defines this cookie.
Remove when still slightly underdone in the centre — residual heat finishes the baking.
Freeze unbaked dough balls for up to 3 months — bake from frozen at 180°C for 15–17 minutes.
