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1 Preheat the oven to 375°F (190°C). Toast the
hazelnuts on a baking sheet for 5 minutes.4 In a bowl, cream together the butter and
sugar with an electric hand mixer until smooth.7 Stir the flour mixture into the creamed
mixture and beat until very well combined.2 Once toasted, rub with a clean tea towel to
remove most of the skins.5 Add the egg, vanilla extract, and honey,
and beat well until smooth once more.8 Add the chopped nuts and raisins, and mix
until evenly distributed throughout the dough.3 Roughly chop the hazelnuts and then
set aside.6 Combine the flour, baking soda, oats, and
salt in a separate large bowl, and stir to mix.9 If the mixture is too stiff to work with easily,
add a little milk until it becomes pliable.Hazelnut and Raisin Oat Cookies
These cookies are an ideal cookie jar staple—tasty enough to please the kids and healthy enough for the adults.MAKES
1820
MINS10–15
MINSUP TO 8
WEEKSIngredients(^3) ⁄ 4 cup (4oz/115g) hazelnuts
7 tbsp unsalted butter, softened
11 ⁄ 4 cup light brown sugar
1 large egg (room temperature),
beaten
1 tsp pure vanilla extract
1 tbsp honey
(^3) ⁄ 4 cup all-purpose flour, sifted
(^1) ⁄ 2 tsp baking powder
11 ⁄ 2 cups oats
(^1) ⁄ 4 tsp salt
(^2) ⁄ 3 cup raisins
a little milk, if needed