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.
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.