Allen - Bake

An American favourite, these cookies are moist, sweet and very moreish.

110g (4oz) butter, softened

110g (4oz) caster sugar

110g (4oz) soft light brown sugar

1 egg

2 tbsp water

1 tsp vanilla extract

250g (9oz) porridge oats

110g (4oz) self-raising flour

1 level tsp salt

110g (4oz) raisins

Preheat the oven to 180C (350F), Gas mark 4.

Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugars and beat until the mixture is light and fluffy. Add the egg, water and vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough.

Using your hands, roll the dough into walnut-sized balls and place spaced slightly apart on two baking trays (no need to grease or line).

Bake in the oven for 15-25 minutes or until light golden brown, but still slightly soft in the centre.

Allow to cool on the trays for a minute before transferring to a wire rack to cool.

Oatmeal and chocolate: Chocolate chips can be used instead of raisins, if you prefer.

This recipe is a basis for many combinations. Experiment with ingredientsflavourings, dried fruits, nuts, spices and even herbs such as lavenderto find your favourite.

225g (8oz) butter, softened

110g (4oz) caster sugar

275g (10oz) plain flour

Ground spices or finely grated zest (optional; see Variations below)

Preheat the oven to 170C (325F), Gas Mark 3.

Cream the butter in a large bowl or in a food mixer until soft. Add the sugar and beat until the mixture is light and fluffy.

Sift in the flour and spices or grated zest (if using) and bring the mixture together to form a dough.

Using your hands, roll the dough into walnut-sized balls and place them slightly apart on a baking tray (no need to grease or line). Flatten them slightly with the back of a damp fork and bake in the oven for 13-15 minutes or until they are light golden brown and slightly firm on top.

Carefully transfer the cookies to a wire rack to cool.

Poppy seed: Add 2 tablespoons of poppy seeds to the flour.

Lemon: Add the finely grated zest of 1 lemon to the flour.

Orange: Add the finely grated zest of 1 orange to the flour.

White chocolate and orange: Dip the tops of the orange cookies in 50g (2oz) melted white chocolate, then allow to set on greaseproof paper.

Spices (cinnamon, mixed spice, ginger): Add 1 teaspoon of a ground spice to the flour.

Crystallised ginger and dark chocolate: Add 25g (1oz) finely chopped crystallised ginger to the flour. When the cookies are baked and cooled, dip the tops in 50g (2oz) melted dark chocolate, then allow to set on greaseproof paper.

Double chocolate chip: Use 250g (9oz) plain flour and add 50g (2oz) sifted cocoa powder to the flour. Bring the dough together and mix in 125g (4oz) dark or white chocolate chips.

White chocolate and dried cranberry: Add 50g (2oz) chopped dried cranberries to the flour. When the cookies are baked and cooled, dip the tops in 50g (2oz) melted white chocolate and allow to set on greaseproof paper.

* Roll leftover dough into a log shape, 2-3cm (-1in) in diameter, then leave in the fridge for up to 2 weeks, or freeze for up to a couple of months. To bake, cut off slices, about 1cm (in) thick, and cook on a baking tray in a preheated oven.

* Always remove cookies from their baking trays while still warm otherwise they will stick.

The fragrant spices in these cookies make them a delicious and aromatic treat.

125g (4oz) butter, softened

80g (3oz) soft light brown sugar

1 egg, lightly beaten

1 tsp vanilla extract

200g (7oz) plain flour

tsp bicarbonate of soda

tsp freshly grated nutmeg

tsp mixed spice

1 dsp caster sugar

1 dsp ground cinnamon

25g (1oz) hazelnuts, roughly chopped

Preheat the oven to 180C (350F), Gas mark 4.

Cream the butter in a large bowl or a food mixer until soft. Add the brown sugar and beat together again until light and fluffy. Beat in the egg and vanilla extract until combined.

Sift in the flour, bicarbonate of soda and spices and gently bring the mixture together to form a dough. Wrap the dough in cling film and allow it to chill in the fridge for 30 minutes.

Mix the caster sugar and cinnamon in a medium-sized bowl. Roll the dough into walnut-sized balls and toss in the sugar and cinnamon. Place on baking trays (no need to grease or line) about 7cm (2in) apart and sprinkle with the hazelnuts. Bake for 15 minutes, or until golden and firm at the edges.

Leave for 2 minutes, then transfer to a wire rack to cool.

The oats give these cookies a wonderful crumbly texture in this delicious variation on the classic shortbread biscuit.