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!