James and I use to take turn to have a lay in at the weekend, in fact we still do. And as much as I was looking forward to my Sunday morning rest and watching TV in bed till 10. What I looked forward to the most was the oatmeal and raisin cookies I hope James and Emma-Jane was baking for me. Don’t get me wrong I love my lay in any day of the week. Especially after a long week of getting up at 7 to go to work. Or when Emma-Jane has been waking up every night a sleep in is all you need to recharged your battery.
I think Emma-Jane was about 18 months I know, a year and a half. I have no idea who started doing baby age by months but it should be stop. After 1 year old it should just be she/he is 1 year and 1 month, simple. You can see in people(who do not have baby) faces doing the maths in their head when you tell them that your child is 19 months old and they are trying to work out what that if in real money. Same as when you say you are 27 weeks pregnant!
Anyway my Sunday lay in. If I am lucky and it is almost every week for a few months that I was. I would be woken up not with a sound of someone crying MUMMY…… but with a sweet smelling of baked goods. I would slowly give in to the smell and slowly wake up (but still staying in bed) I would wait till I can hear the timer going off to indicate that the cookies was ready and then wonder down stair to be greeted by this warm fresh from the oven oatmeal and raisin cookies. It was a start of a perfect day. James and Emma-Jane get to spend some time alone together. Emma-Jane get to learn hands coordination and counting and I get a lay in and cookies!! its a win win situation to me.
I do get other bake goods but these are my favourite.
This is James recipe.
• 90g Unsalted butter
• 110g Light Muscavado sugar
• 110g Self raising flour
• 60g Porridge oats
• 150g Raisins
• 1 egg
1. Preheat your oven to 180c and line two trays with baking parchment.
2. Put the flour, oats and raisins into a large bowl and give it to your little helper to mix together.
3. Meanwhile, cream the butter and sugar together until a fluffy texture. We find the best way to do this is by using an electric whisk.
4. Lightly beat the egg and add to the butter mixture.
5. Fold the butter mixture into the flour, oats and raisins.
6. Drop the dough in portions onto the baking trays allowing a little space in between for spreadage. Or, drop the whole lot on one tray to make a giant cookie.
7. Bake in the oven for 10 to 12 minutes or until golden.
8. Remove from the oven and allow to cool for a few minutes on the tray. Transfer to a wire rack to cool.
These cookies will last for a couple of days if kept in an airtight container. But, between you and me, I’d be surprised if they last that long.
Note: English is not my first language. Please excuse any spelling or grammatical errors.