California-Carrot-studded-cookies

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!

Ingredients

125g unsalted butter
100g dark muscovado sugar
75g golden caster sugar
1 egg
150g plain flour
1/2 tsp baking powder
1/2 tsp salt
75g porridge oats
100g California Raisins
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.