These cinnamon and raisin flapjack cookies are divine. Soft, chewy yet still crispy these cookies are perfect with a cuppa.
Of all the cookies I bake for my family, these cinnamon and raisin flapjack cookies are my daughters’ favourite. They’re easy to make and it’s a great way to get her involved in the kitchen helping out. Constance is nearly 4 now and baking together has become a bonding activity for us, usually when Theodore is having a nap. Okay, I did have to tell her not to eat raw flour, but only once!
I think it’s so important to introduce baking and cooking with children at a young age. The look of achievement in her face when I pulled the first batch out of the oven was priceless. She proudly told everyone who had one “I made these”. Brilliant!
It’s a pretty standard cookie recipe but there was a lot of trial and error on getting the flour/oats to balance properly. My first attempt of these didn’t work out so well. Not enough flour in the dough means that the cookies will go too flat and spread too far. I ended up with one huge, flat cookie that needed to be separated.
Cinnamon and Raisin Flapjack Cookies baking tip!
One great tip with these cookies is to soak the raisins beforehand. Soaking the raisins in water means that they’ll plump back up a little bit. This protects them in the oven from burning and will return to their usual look whilst baking. Also don’t add any raisins to the top of the dough balls like you would with chocolate chip cookies. No matter how plump they are, they will burn!
I like big cookies, that means when you’re dividing the dough out onto the trays, they need to be a bit more than you normally would. I aim for about 40g of raw dough for each ball. That will produce a wide but not too flat cookie.
So, get your little people ready, get all your ingredients together and have some fun with them making these gorgeous cookies!
Here’s the recipe.
Cinnamon & Raisin Flapjack Cookies
- 125 g Salted Butter
- 125 g Dark brown Sugar
- 100 g Caster sugar
- 1 Egg
- 1 tsp Vanilla bean paste
- 1 tsp Cinnamon (reduce to half or remove if cinnamon really isn't your thing)
- 150 g Self raising flour
- 100 g Rolled oats
- 100 g Raisins
- Pre heat oven to 160 degrees C Gas mark 4
- Soak your raisins in cold water for 5 minutes. This ill help them plump up a bit and not burn in the oven if exposed. After 5 minutes drain well and dry with kitchen roll. Set to one side.
- In a microwave, soften your butter.
- In a large bowl, combine your sugars, vanilla bean paste,cinnamon powder and egg and cream together. Don’t over whisk this but it should be paler in colour and should double in size.
- Add your softened butter and combine.
- Add your flour a table spoon at a time, combining each spoonful fully before adding the next. Repeat until all the flour has been used.
- Add your raisins and oats and fold through to combine. You’ll end up with quite a wet sticky dough. Not the pliable, immediately eatable dough you’d get with chocolate chip cookies for example.
- Spoon out your dough and shape into little balls. Use spoons for this otherwise you’ll end up with dough all over your fingers.
- Line a tray with grease proof paper and grease it with some of the salted butter, you’ll only need to do this once and use the same tray to cook these cookies in batches of 6. I actually use a pizza base tray that has holes in it. I can space the cookies far enough away, 5 on the outside and 1 in the centre, that when they bake and flatten they don’t touch.
- Stick in the oven for between 10-12 minutes.
- Cook in batches of 6 – I got 18 cookies out of the above.Leave to cool and consume when you can’t wait any longer!