What fun to be baking! These oat cookies are favourites of mine made with raisins or chocolate chips, and they hold lovely memories – I was given a similar recipe when I was 13 years old by the school teacher who sparked in me a love of cooking. I can’t begin to tell you how many batches of oat raisin cookies and chocolate chip cookies I’ve made and shared over the years.
You can watch me making these cookies on Facebook or on YouTube, where I show you how to make both flavours, and how to make them gluten free if you wish, along with lots of tips and hints.
Recently I’ve been learning a lot about proper preparation of grains and nuts, so you’ll notice that I allow this cookie dough to rest before baking. Resting the dough for at least 6 hours makes these cookies taste extra delicious! And they’re more easily digestible too. However, if I’m desperate for a cookie straight away, I bake 2 or 3 cookies to eat immediately, then rest the remainder of the dough.
You will love the wonderful aroma of these freshly baked cookies – the fragrance brings with it such happy feelings!
This recipe is suitable for Thermomix TM6, TM5 and TM31.
- Grind almonds and 100 g oats 20 sec/speed 10.
- Scrape down sides of TM bowl with spatula, add add butter, yoghurt, soda bicarbonate, sea salt, coconut sugar, vanilla and eggs, then mix 20 sec/speed 5.
- Scrape down sides of TM bowl with spatula, add remaining 100 g oats and mix 15 sec/speed 4.
- Add raisins (or chocolate chips) then stir into cookie dough with TM spatula until evenly mixed. Place heaped teaspoons 3-4 cm apart on a greased or lined (with greaseproof paper) baking tray, cover with cling film and set aside in a cool place or fridge to rest for 6 hours or overnight – see 1st tip.
- Preheat oven to 170°C without fan/150°C with fan/325°F/gas 3½/Aga baking oven, then remove cling film and bake cookies 15-20 minutes until golden on top. Allow cookies to cool then remove from tray and serve, or store in a biscuit tin or cookie jar for up to 3 days or freeze up to 2 months.
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