Food for Thought; Oat and Raisin Cookies

We love to bake so it wasn’t long after having Baby Boy that I donned the trusty Moby Wrap, plonked the Baby in and got back on it with the Toddler, this recipe was baked 2 weeks after Baby Boy was born.

Baking with Baby in the Moby
Baking selfie

Though supplies were lacking, you know, having just had the baby meant that I didn’t have time to go the shops so we went with what we had in and made these Oat and Raisin cookies.

Because obviously people weren’t bringing us treats to celebrate the birth of Baby Boy.

Still, everything got eaten and we have the waistlines to prove it.

Oat and Raisin Cookies


225g butter
100g sugar
100g light brown sugar
2 Eggs
1 and a half tsp cinammon
1 tsp vanilla extract
130g plain flour
1 tsp baking powder
250g rolled oats
2 big handfuls of raisins (with a few snuck into the toddlers mouth)

How to do it:

1. Pre-heat oven to 180 degrees celsius
Direct the toddler AWAY from the hot oven

2. Cream butter and sugars until fluffy
Have the Toddler scream at the sight of the whisk and immediately try to jump into your arms. Convince him it ISN’T scary.

Wish you hadn’t when he then takes great delight in whisking. And won’t stop.

Prise it out of his hands

3. Add the eggs.
Remove the shell that the toddler inadvertently drops in the mix.

4. Add vanilla and cinnamon
Watch toddlers eyes light up at the electric whisk again


5. Sieve in the flour and baking powder; fold in with a spoon
Get covered with a light dusting as the toddler is a little bit enthusiastic

6. Stir in the oats and the raisins
Watch raisin after raisin disappear into the toddlers mouth

daddy help baking
Daddy came home partway through and helped

7. Drop spoonfuls onto a greased baking tray

8. Bake for 10-12 minutes until golden brown

9. Cool and eat

oat cookies 600 600


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