Quickie Cookies

Quickie Cookies

These are the cookies we make when someone's coming over in an hour and we want to look like we've got it together. Dead simple, properly delicious, and ready in 35 minutes. You get that classic buttery, chewy texture with little pops of raisin throughout, and the maple syrup gives them this subtle caramel depth that takes them somewhere really special. We've made these more times than we can count and they never last more than ten minutes once they're out of the oven. Honestly, just make them tonight.

Cook: 35 min
Serves 16

Before You Start

  • Preheat oven to 180°C
  • 2x large baking sheets lined with parchment paper
  • Large mixing bowl
  • Wire cooling racks

Ingredients

  • 125g caster sugar
  • 1 tsp vanilla extract
  • ½ tbsp maple syrup
  • ½ tsp baking powder
  • 20g raisins
  • ¼ tsp salt
  • 125g plant-based butter room temperature
  • flaky sea salt
  • 150g plain flour
  • melted dark chocolate

Method

1

Cream the mixture

  • Put the plant-based butter, sugar, vanilla extract and maple syrup in a large mixing bowl and beat it with a wooden spoon until it’s creamed
2

Make the cookie dough

  • Pour the flour, baking powder and salt into the bowl and fold it into the cream so you have a thick but malleable dough
  • Add the raisins to the bowl, and fold into the cookie dough so they’re evenly spread
3

Assemble the cookies

  • Spoon heaped teaspoons of the cookie dough onto the lined baking sheets, leaving 4cm between each ball of dough
  • Squash the balls to flatten them slightly into puck shapes
4

Bake the cookies

  • Put the baking sheets in the oven and bake the cookies for 13–15 minutes, until golden but darkening at the edges
  • Swap the trays between the shelves halfway through so that they cook evenly
  • Take the baking sheets out of the oven, leave the cookies on them for 5–10 minutes to firm up a little sprinkle over some flaky sea salt, then transfer carefully to wire racks to cool
  • Serve with melted chocolate

Tips & Variations

  • Swap the raisins: We love raisins in these but chocolate chips, dried cranberries or chopped walnuts all work brilliantly if you fancy mixing it up.
  • Don't overbake: Pull them out when they still look a tiny bit underdone in the centre. They firm up as they cool and that's exactly how you get a chewy cookie rather than a crunchy one. Trust us on this one.
  • Chill the dough if you have time: If you can spare 15 minutes, pop the dough in the fridge before baking. It makes the cookies spread a bit less and gives you a thicker, chewier result. Not essential but really worth it.

Why This Works

The trick is creaming the plant-based butter, sugar, vanilla and maple syrup really well before you add anything else. That's what gives you a cookie with proper structure and that slightly crisp outside with a soft middle. The raisins folded in evenly mean every bite has a little hit of sweetness, and they keep the cookies from drying out too.