I love cookies because they last so long. You can bake a batch over the weekend and then take a couple to work everyday and you have a great dessert all week!
These are the Oat and Raisin Cookies from The Hummingbird Bakery cookbook. Because of the rolled oats in it, I can fool myself into thinking they are healthy (or at least healthier than anything chocolaty).
Here’s how to make a small batch: preheat the oven to 170°C (fan or electric) and mix 135 g unsalted butter (at room temperature) with 160 g caster sugar until light and fluffy. Add 1 egg and a few drops of vanilla extract and mix well. In another bowl, stir together 190 g plain flour, 1/2 teaspoon bicarbonate of soda, 1/4 teaspoon ground cinnamon and 55 g rolled oats (don’t bother to sift the flour, just stir well to avoid big chunks). Add this to the butter mix and mix well (you can still use your electric mixer at this point). Now stir in 110 g raisins until evenly dispersed. Line a baking tray with greaseproof paper and arrange equal amounts of dough on the tray (I roll a golfball size ball in my hand and then squish it a bit on the tray). Make sure to space them apart as they will spread while baking. Bake for about 15 minutes until golden brown and firm. Leave to cool on the tray for a few minutes before transferring to a wire rack. Tastes delicious for a whole week!