California Raisin Studded Cookies
I couldn’t resist combining California raisins with chocolate! Whilst I know that these beauties are one of my 5-a-day and oh so good for me, there is a lure in the chocolate covered raisin that draws me in every time.
These simple oaty cookies are a staple tea time treat in my house, easily whipped up at a moment’s notice from ingredients that are not uncommonly in my pantry. You can switch out the pistachios for whatever nuts you have lying around and decide whether you want a rich hit from dark chocolate chips or a sweet one from milk chocolate chips.
Endlessly customisable, these cookies are great fun to make and the California raisins make them a sticky delight every time!
|100g||dark muscovado sugar|
|75g||golden caster sugar|
|1/2 tsp||baking powder|
|50g||pistachios (roughly chopped)|
|100g||chocolate chips (milk or dark)|
How it’s Done
Makes 12 large cookies
Oven temp = 180° preheated. Baking sheet lined with greaseproof paper (you may need 2)
|1||Cream the butter and sugars in a separate bowl until light. Once these are fully mixed, beat in the egg.|
|2||Combine the flour, baking powder, salt, and oats in a large mixing bowl.|
|3||Beat the dry ingredients into the wet ingredients until combined.|
|4||Fold the California raisins, chopped pistachios, and chocolate chips into the mixture and form a dough.|
|5||Take large handfuls of dough, roll into balls, and place evenly spaced on a baking sheet lined with greaseproof paper. Press each ball of dough down to flatten slightly.|
|6||Bake in a pre-heated oven for 15 – 17 minutes until golden. It will be difficult but allowing these to cool for a further 10 minutes will firm them up, making them perfect for a tea time treat.|