Oatmeal and Raisin Cookies

These are so delicious!  Everything you want a cookie to be. Soft, chewy and never going to make it to the cooling rack. Above all, this recipe is so easy to follow, you don’t even need a free standing mixer or electric whisk!

This recipe was taken from the Carnation website.




  • 225 g butter, softened
  • 225 g caster sugar
  • 170 g Carnation Condensed Milk
  • 200 g oats
  • 150 g self raising flour
  • ½ tsp cinnamon
  • 150 g raisins


  1. Preheat the oven to 180◦C, (160◦C for fan ovens), Gas Mark 4.
  2. In a large bowl, cream the butter, sugar and condensed milk until pale. Mix in the flour, oats and cinnamon and then finally the raisins.
  3. Roll the dough into 20 golf ball sized balls and place on baking trays, spacing well apart.
  4. Bake for 15 minutes until golden. Enjoy with a cuppa!


Top Tip

If you’re not a fan of raisins, just replace them with chocolate chips! They keep soft and chewy for up to 2 weeks when stored in an airtight container!


Jammed up bunny butter biscuits


Found this basic butter biscuit recipe online. Made it super special by pressing out the biscuits using a French biscuit press. The bunny shaped indentation was then filled with warmed up strawberry jam.

Here’s the recipe:


For the biscuits
• 1 1/2 cups caster sugar
• 1 1/2 cups softened butter
• 2 eggs
• 2 tbsp vanilla extract
• 4 cups plain flour
• 1 tsp salt
• 1 tsp salt
• 1 tsp baking soda (bi-carb)
• 1 tsp cream of tartar


1: Combine sugar and butter and beat until creamy.

2: Add eggs and vanilla and beat with a little flour.

3: Stir in all the other dry ingredients until blended and a soft buttery dough is formed.

4: The dough is now ready for a cookie gun or if using cutters. Chill the dough for 30 minutes before rolling out to cut.
Roll to about 0.5cm thick.

5: Bake biscuits at 180C for 15-20 minuets or until golden.