These cookies taste great warm from the oven and they’ll disappear before your eyes!

Ingredients: (Makes 12-15)

• 85 g/3 oz plain flour, sifted
• 40 g/1½ oz self-raising flour, sifted
• 28 g/1 oz porridge oats
• 2 teaspoons baking powder
• 55 g/2 oz light brown sugar
• 55 g/2 oz caster sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons sunflower oil
• 40 g/1½ oz raisins
• 85 g/3 oz plain chocolate chips

Method:

Preheat the oven to 190ºC/375ºF/Gas mark 5. Line 2 baking sheets with parchment paper.

In a medium bowl combine the flours, oats, baking powder and sugars. In a separate bowl beat together the egg and vanilla. Stir the egg mixture into the dry ingredients until just combined. Slowly add the oil to the mixture, beating well between each addition, until the mixture starts to come away from the sides of the bowl – you may not need to use all of the oil. Stir in the raisins and chocolate chips. Divide the cookie dough into 12 to 15 portions and roll into balls. Place the balls well spaced apart on the baking sheets and flatten each cookie slightly with the back of a spoon. Bake for 10 to 12 minutes until pale golden.

Store in an airtight container for up to 3 days, or freeze for up to 3 months.