Ingredients
- 150g salted butter, softened
- 50g soft light brown sugar
- 100g golden caster sugar
- 2 eggs
- 300g plain flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 100g raisins
- 200g leftover porridge, cooked and cooled
- 1 tbsp porridge oats (optional)
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6 and line a baking sheet with baking paper or a silicone baking mat. Beat the butter and sugars until pale and fluffy. Whisk in the eggs. Fold in the flour, baking powder and cinnamon, then the raisins and porridge to make a stiff dough.
- STEP 2
Drop dessertspoonfuls of the dough onto the sheet and press them down slightly with the back of the spoon to flatten – they won’t spread as much as normal cookies but leave some space in between. Scatter over the porridge oats, if using. Bake for 15-18 minutes (the longer they bake, the chewier they’ll be). Cool for 5 minutes before putting on a rack to cool completely. Will keep for three days in an airtight container or will freeze for up to three months.