Oatmeal, Raisin and Chocolate Cookies


100g spreadable butter

100g soft light brown sugar

50g caster sugar

1 tsp (or 1 squeeze) of dark liquid honey

1 egg, lightly beaten

1 tbsp milk

125g self-raising flour

½ tsp baking powder

½ tsp bicarbonate of soda

½ tsp cinnamon

125g white Belgian chocolate buttons (or milk or plain, to taste)

125 raisins

175g medium oatmeal

Oatmeal, Raisin and Chocolate Cookies


  1. Pre-heat the oven to 190°C (175°C fan assisted, 375°F). Grease and/or line 2 baking trays
  2. Cream the butter, sugar and honey together, beating well until the mixture is really pale and fluffy
  3. Add the egg and milk, little by little, beating all the time
  4. Mix the flour together with the baking powder, soda and cinnamon, then fold gently into the cake mix (or use pulse on the mixer)
  5. Stir in the oatmeal, raisins and chocolate; keep going until it comes together.
  6. With a spoon, put little piles onto the baking trays, using your hands to bunch the mixture together, if necessary. The cookies will spread and flatten as they cook.
  7. Bake for 10-12 minutes, until they are just starting to colour round the edges – no more, if you like them as chewy as I do.
  8. Allow them to cool on the trays for a few minutes – just until they are firm enough for you to move them gently onto a rack to cool completely