Oatmeal Raisin Cookies

Makes 48 cookies

Ingredients

Non-stick cooking spray 
140g (5oz) rolled oats 
120g (4oz) wholewheat pastry flour or white wholewheat flour 
100g (31/2oz) raisins 
1/2 tsp baking powder 
1 tsp ground cinnamon 
1/2 tsp nutmeg 
 1/4 tsp salt 
6 tbsp rapeseed oil 
100g (31/2oz) light brown sugar 
60g (20oz) sweet potato purée 
2 large egg whites 
2 tsp pure vanilla extract 
60g (2oz) bittersweet chocolate chips 

Method

Preheat the oven to 180˚C/ 350°F/Gas Mark 4. Coat 2 large baking sheets with cooking spray. Then, in a large bowl, mix the rolled oats, flour, raisins, baking powder, cinnamon, nutmeg, and salt. Set mixture aside. In another large bowl, using a wooden spoon, mix the rapeseed oil into the brown sugar until well combined. Mix in the sweet potato purée, egg whites and vanilla extract. Then add the chocolate chips. Add the oats mixture all at once into the bowl with the oil and sugar. Stir until a thick dough forms. Drop the dough by the tablespoonful about 2.5cm (1in) apart onto the prepared baking sheets. Flatten out the cookie mounds with the back of a fork then bake the cookies in the oven until they are golden brown around the edges (about 12–15 minutes). Once cooked, move the cookies onto a rack with a metal spatula and leave to cool completely. Repeat with the rest of the cookies.

Double Delicious! by Jessica Seinfeld is published by HarperCollins, £18.99.