Chewy, soft, filling and cosy, these are everything you want in a cookie. Even better, they're quick, easy and absobloominlutely delicious. You can make these by putting all pre-weighed ingredients (butter and sugar creamed together in advance) in one big bowl or pre-weighing ingredients into separate easy to tip and pour bowls. If baking with a very little one and an elder sibling you can either double or half the recipe (the quantities here make 12) and lay out two baking stations. Sit behind the baby and opposite the older one so that you can support and help the littlest whilst eyeballing the other one and giving instructions where needed.
100g Stork or softened, unsalted butter
75g soft, light brown sugar
75g caster sugar
100g plain flour
1/2 tbsp ginger
75g raisins - if you can get them, jumbo ones are a delicious addition. 50g white chocolate chips
For the quickest, easiest bake plonk all of the pre-weighed ingredients into one big bowl (cream together the butter and sugar for them first) and get your little one to mush or stir everything together. Eventually you'll end up with a sticky, combined mixture which you can make into about 12-14 balls. Pop the balls onto a baking tray (no need to grease or line this) and bake at 180° for 15 minutes. The cookies should be golden all over but will still feel soft when you transfer them to a wire rack or chopping board to cool.
Cookies will be easier to move using a nice, wide fish slice to transfer from the baking tray.
As ever, a really big mixing bowl is your friend here. You can get your hands in at the same time and help demonstrate and keep the bake moving. For very smalls a washing up bowl is the perfect height and depth.
For a slightly longer activity with older children, pre weigh your ingredients and then follow these steps.
1. Cream together butter and sugars. If working by hand make sure you are using Stork or that you have softened your butter in advance by leaving it out on the worktop for a while, or blasting it in the microwave for a few seconds. Help little ones to cream ingredients together by encouraging them to squash the butter against the sides of the bowl with a wooden spoon.
2. Add the egg and mix in followed by the flour, ginger and oats. You will be able to mix and combine all of these ingredients with a spoon, but if you want to get your hands in to combine everything, now is the time.
3. Add the raisins and chocolate chips and mix them through.
4. Use your hands to make the mixture into about 12-14 balls. Pop the balls onto a baking tray (no need to grease or line this) and bake at 180° for 15 minutes. The cookies should be golden all over but will still feel soft when you transfer them to a wire rack or chopping board to cool.
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