Traditional oatmeal cookies with raisins and peanuts
6 servings
100 minutes
Traditional oatmeal cookies with raisins and peanuts embody cozy British baking, combining sweetness, richness, and a crunchy texture. Oats give it a pleasant graininess, while raisins and roasted peanuts add soft sweetness and nutty flavor. This recipe dates back to the Victorian era when oatmeal cookies were a staple of home cooking and accompanied tea time. The baking has a subtle aroma of butter complemented by light caramel notes of sugar. It is perfect for morning coffee or evening tea, offering the comfort and warmth of each bite. Due to its nutritional value and simplicity of preparation, oatmeal cookies remain a popular treat available for both family evenings and festive gatherings.
1
Mix sugar with butter. Add an egg and mix everything well until a uniform consistency.
- Butter: 250 g
- Sugar: 250 g
- Chicken egg: 1 piece
2
Mix all the dry ingredients together.
- Oat flakes: 400 g
- Wheat flour: 300 g
- Seedless raisins: 200 g
- Roasted peanuts: 50 g
- Baking powder: 3 teaspoons
3
Add the dough (a mixture of sugar, butter, and eggs) to the dry mass. Knead everything thoroughly.
- Butter: 250 g
- Sugar: 250 g
- Chicken egg: 1 piece
4
Pour in milk (at room temperature). Knead a stiff dough (the dough should be very thick and sticky).
- Milk: 100 ml
5
Let the dough rest for about 1 hour so that the flakes soften a bit.
6
Bake the cookies in the oven at 200 degrees for 10–13 minutes on baking paper. Pinch off small balls of dough and place them on the paper, pressing down with your hand (spatula) to form flatbreads 6–7 cm in diameter and up to 1 cm thick.