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The Recipe
Ingredients:
- Any number of eggs (each egg will make approximately 12 cookies). Weigh them in their shells.
- Self-raising flour - same weight as the eggs
- Soft brown sugar - same weight as the eggs
- Soft butter or margarine - same weight as the eggs
- Rolled (porridge) oats - same weight as the eggs
- Raisins or sultanas - same weight as the eggs
- A small amount of vanilla extract
- Half a level teaspoon of baking powder for each egg
Method:
Put all ingredients except the raisins into a large bowl and mix with a hand mixer or wooden spoon until thoroughly combined
Add the raisins and stir them in with a knife
Preheat the oven to 180C ~ 350F ~ Gas Mark 4
Take spoonfuls of the cookie dough and drop them onto a lightly-greased tray - they don't need pressing down, as they will flatten themselves on baking. Leave a bit of space for them to spread.
Bake in the oven for 6 minutes, or until the edges are turning golden brown. The middle of the cookies will feel quite soft at this point, but that's normal.
Leave them to cool on the tray for a few minutes (they'll break up if you try to move them hot, straight from the oven
Transfer to a wire rack to cool further. They're ready for eating as soon as they cool enough to handle.
