Grandpa’s healthier treat: Oat Raisin Cookies

So Mr Gower (my dad and my two kid’s grandpa) has got involved this month and shared his (now not so secret) recipe.

Following on from January, which for many will have been a detoxing month, these cookies are perfect to bridge the gap for those going back to a not so healthy diet!

Easy to make, these cookies have a crumbly-cakey texture to them. Instead of raisins, Mr Gower has tried chopped glace cherries, small pieces of ginger, chocolate chips... All good, but Mr (and Mrs) Gower still prefers raisins / mixed fruit.

This time, we aren’t baking in the airfryer though - Mr Gower is a traditionalist, plus these are very easy and clean in the oven.

Ingredients (with commentary from Mr Gower)

(Makes 12 cookies approximately)

• 50g low-fat margarine (or could use butter but less healthy!)

• 25g caster sugar

• 1tbsp set honey OR a dessert spoon of runny honey

• 1 egg [large or its too dry]

• 1 tsp cinnamon powder [no more than]

• 50g wholemeal flour [slightly less if egg is not large, I tried plain once; nothing like as good]

• 1tsp baking powder [no more]

• 80g porridge oats [slightly less if egg is not large]

• 50g raisins

Recipe

1. Heat oven to 180 C / 160 C (fan assisted) / gas 4.

2. Grease a large baking sheet. Before that maybe microwave the butter a bit on low if its straight out of the ‘fridge

3. In a large bowl, mix the margarine/butter and sugar together until soft, then beat in the honey (you can do all this by hand which may be less messy than with an electric whisk)

4. Add the egg and cinnamon powder and mix well

5. In another bowl, combine the flour, baking powder, oats and raisins and mix together well before adding to the butter mixture.

6. Drop heaped dessert spoon-fulls [Mr Gower uses 2 spoons so 1st cleans off the 2nd or its messy] of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden. You may wish to cook them 2-3 mins longer for a crispier texture.

7. Remove them from the oven, they should be golden but will still seem a tiny bit soft to the touch. Leave them on the tray for a minute (this lets them settle slightly) before transferring them to a cooling tray to completely cool. Store in an air tight container or (if you're anything like Mr Gower) - dive straight in!

About the author

Mr Gower is the father of Emma, Co-Founder of Maison d’Aquitaine.

A retired accountant, he lives in Hertfordshire with his wife, Mrs Gower.

Along with cookery, he enjoys yoga, radio controlled model aircraft, photography and travel.  He is also a member of the University of the Third Age where he focuses mainly on studying French and on Engineering Heritage.