Malted Oatmeal Raisin Cookies

Malted Oatmeal Raisin Cookies


120g unsalted butter
200g light brown sugar
5g (1 rounded tsp) roasted barley malt flour
1g (1/2 tsp) ground cinnamon
one 60g egg
120g strong white flour
4g (1 tsp) bicarbonate of soda
160g rolled oats, either our BakeryBits Jumbo Rolled Oats, or Hodmedods British-Grown Organic Rolled Oats
20g linseed, either Hodmedods British-Grown Organic Golden Linseed, or BakeryBits Brown Linseed
150g raisins

easy to makeGive me a box of homemade malted oatmeal cookies and I’m a happy camper. These are especially delicious as the special BakeryBits dark barley malt flour gives the cookies a rich dark colour and just a hint of malt flavour. Mixed with our BakeryBits Jumbo Rolled Oats, or Hodmedod’s Organic British-Grown Rolled Oats, and our omega-3 packed linseed and you will be full energy and a smile on your face all year long. Well at least as long as you keep making and eating these fantastic cookies.

Makes about a dozen large chunky cookies

Melt the butter in a saucepan over a low heat. Put the brown sugar, roasted barley malt flour and cinnamon in a bowl. Pour on the melted butter and stir well until smooth.

Add the egg, beat again until smooth, then add the flour, bicarb, rolled oats, and linseed, and mix well. Add the raisins and mix again until evenly combined.

Weigh the dough into a dozen 70g balls (for large chunky cookies about 8cm in diameter). Line a baking tray with non-stick paper and press the cookies down on it into 1cm discs, spaced about 6cm apart.

Heat the oven to 160C fan and bake for about 12-14 minutes until barely cooked in the centre. Leave to cool and firm on the tray for 10 minutes before moving to a cooling rack. Then bake the remaining cookie mix.