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Oaty, nutty, fruity cookies

We can't think of a nicer way to refuel mid-morning or teatime than with one (or two) of these. In texture they're somewhere between a soft, chewy cookie and a tender rock cake - a pretty good place to be.

Method

Preheat the oven to 170°C/Gas 3. Line a baking tray with baking parchment.

Put the peanut butter in a mixing bowl. Add the honey and beat it in, then add the egg and beat that in thoroughly.

Sprinkle the bicarbonate of soda over the surface and beat it in, then stir in the raisins and oats. You will end up with a very stiff, chunky dough.

Put heaped dessert spoonfuls of the mixture on to the prepared baking tray. If you like you can shape them gently into rough rounds with lightly oiled fingertips. Leave a little space between each because they will expand slightly in the oven.

Bake for 10 minutes, then transfer carefully to a wire rack to cool. These are best eaten within 2-3 days of baking.

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Ingredients

  • 200g crunchy, no-sugar added peanut butter
  • 75g runny honey
  • 1 large egg
  • ¼ teaspoon bicarbonate of soda
  • 75g raisins
  • 50g porridge oats

This recipe is taken from...

River Cottage Light and Easy

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