A delightful blend of spices complements the oats and raisins in these irresistible cookies, making them perfect for an elevensies treat. For an extra sweet indulgence, substitute chocolate chips for the raisins. Special thanks to our friends at Viking for this wonderful recipe.

Serves 30
180g plain flour
4 tsp ground cinnamon
2 tsp bicarbonate of soda
Pinch salt
Pinch ground nutmeg
250g unsalted butter, softened
180g light brown sugar
100g granulated sugar
2 eggs
½ tsp vanilla extract
500g rolled oats
150g raisins
Preparation Time: 25 minutes. Cooking Time: 25 minutes.
1. Line two large baking sheets with Bake-o-Glide or baking parchment.
2. Sieve the flour, cinnamon, bicarbonate of soda, salt and nutmeg into a separate bowl.
3. Place the butter and sugars in a large bowl and cream together until light and fluffy.
4. Beat in the eggs, one at a time, until evenly combined.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture and stir well until completely combined. Make sure to scrape down the sides and bottom of the bowl so the ingredients are well mixed.
7. Gradually stir in the oats and raisins until evenly mixed.
8. Cover with cling film and chill for 30 minutes or up to 3 days.
9. Shape the dough into balls, approximately 50g and place on the prepared sheet. Leave about 4cm between to allow them to spread.
10. Place in the oven. CAST OVEN: on the grid shelf on the floor of the baking oven or oven on B4. FAN OVEN: preheated to B4/160oC/325oF. Bake for 12-15 minutes until the edges are lightly browned, centres should be soft as they will continue baking as they cool.
11. Cool on the baking sheet before serving.