“I went for a cooking class and this was one of their recipes, which I thought was reaaaaally good. I made some changes though, enjoy! I think adding the rolled oats give it a really nice crunch, but the raisins can be replaced with whatever you like (e.g. dried fruit, chocolate chips etc). I use the olive spread because I think that it tastes too sweet with the butter, and also it's slightly healthier; you can use butter as well. The recipe is quite small in itself, so feel free to double it as you see fit.”
10-14 small cookies

Ingredients Nutrition


  1. Preheat oven to 160 deg Celsius.
  2. Line baking tray with cookie sheet.
  3. Using a fork or an electric mixer, cream the olive spread and sugar together until light and creamy.
  4. Add in the egg, 1 tsp at a time. Beat well after each addition.
  5. Add in vanilla essence. Mix well.
  6. In a separate bowl, sift in flour and add in rolled oats and raisins. Mix well.
  7. Pour the flour/oat/raisin mixture into the butter and sugar mixture. Mix well.
  8. If the batter is too dry or stiff, add more egg until desired consistency is achieved.
  9. Use your hands to shape the cookies and place them on the tray.
  10. Bake until golden brown, around 15-20 minutes.
  11. Note: I had to adjust the temperature to 180 deg C at the 12 minute mark because they simply weren't browning, but after 2 minutes I turned it down to 160 deg Celsius Just bake until they look golden brown and keep an eye on them!

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