226g unsalted butter, softened
½ cup cookie butter
1¼ cups plain flour
½ cup brown sugar
⅓ cup castor sugar
120g chocolate chips
80g raisins (I use Ligo yellow ones)
1 egg
1 tsp. vanilla
1 tsp baking soda
¼ tsp. salt
1. Preheat oven to 150 degrees.
2. Whip the butter and sugars for 2 minutes on medium speed.
3. Add the egg, cookie butter, vanilla, continue mixing.
4. Mix in the sifted flour, salt and baking soda.
5. Add the Chocolate chips and raisins and mix until everything is evenly blended.
6. Spoon onto a non-greased pan or baking sheet.
7. Bake for 10-12 minutes or until browned. Cookies will become hard after cooled down so don't worry when u feel its soft when still hot from oven.
Cookie butter recipe
18 pcs digestive biscuits (I use Marks & Spencers)
2 tablespoons packed light brown sugar
5 teaspoons ground cinnamon
1 teaspoon vanilla
1 tablespoon molasses
2 tablespoons vegetable oil
1 cup water
Directions
1. In large food processor, process cookies into fine crumbs. Turn off processor. Add brown sugar, cinnamon and vanilla; process until blended. Continue to process while adding molasses and oil through spout.
2. With processor running, add just enough water so mixture becomes a creamy consistency (you might not use all the water). Add more water as needed until you reach desired texture (it should be about the same as peanut butter).
3. Pour cookie butter into airtight container; seal. Store in refrigerator.
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