Oat, raisin and sour cherry cookies

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Hello everyone, it is baking o’clock.

This is a recipe that I have made many times, but with a twist. The basis of the recipe is from the Hummingbird Bakery and their oat and raisin cookies. I was thinking of what other fruit I could add to it to add more flavour – not that they needed it, I just wanted to experiment. So, I looked in my baking cupboard and found a pot a sour cherries left over from my Christmas baking and thought I would go with that. I thought it would also add an extra soft and chewy texture to it and it did just that.

So the ingredients are as follows:

270g unsalted butter

160g caster sugar

160g soft dark brown sugar

2 eggs

1/4 teaspoon of vanilla essence

380g plain flour

1 teaspoon salt

1 teaspoon bicarbonate of soda

1/2 teaspoon ground cinnamon

110g rolled oats

220g raisins

half a tub of sour cherries

Method:

Preheat oven to 170 degrees.

Put the butter and sugars in either a food processor – I just did it manually, as I think I mentioned previously, my processor is currently broken. As it turned out, manually mixing was just as successful. Whisk until light and fluffy. Add the eggs one after the other, mixing each in well. Then add the vanilla essence.

Sift together flour, salt, bicarbonate of soda and cinnamon in separate bowl, add the oats and mix well. Then add to the butter and sugar mixture and mix well until incorporated.

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Stir in the raisins and sour cherries until equally dispersed within the mixture. You want there to be chewy bursts of fruit in each of them.

Get your baking tray and compress the mixture into equal sized balls. You want them to cook at the same rate. Don’t worry if the mixture is crumbly, this is how it is supposed to be – shown in the photo above. Once done pop them in the oven for 12 minutes. When they are cooked you will need to leave them to cool for 5 minutes before turning them out to a cooling rack. It just lets the cookies cool a little bit, so that they are hard enough to move without  crumbling or breaking in half.

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These cookies are so easy to do and they make a vast quantity of them too. Great for taking over to your friends house, give as gifts, or just to have with a quiet cup of tea. Another suggestion to try is to add some broken almonds to the mixture to give a crunch.

Enjoy baking!

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