Oat and raisin cookies

This is adapted slightly from Hugh Fearnley-Whittingstall's "River Cottage Everyday". I've found that this is a good one for baking with the littlies, because, while it does involve melting butter in a pan, it doesn't involve any rubbing the butter in to flour and making breadcrumbs, which little S doesn't approve of at all.

125g unsalted butter
2 tablespoons of honey
100g caster sugar
75g light soft brown sugar (no, we don't always have several types of sugar, so go with what you have)
1 medium egg
150g plain flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
50g jumbo oats
150g raisins
(or 100g of raisins and 75g chopped roasted hazelnuts)

Melt the butter with the honey in a small pan. Put the sugars in a mixing bowl, add the melted butter and beat well with a wooden spoon. Beat in the egg. Throw in the flour, cinnamon and baking powder (Hugh says 'sift') and stir in. Then stir in the oats and raisins. You should have a 'pretty sloppy sort of mixture'.

Line a baking sheet with baking parchment and drop dessertspoonfuls of the mixture on to it, leaving about 4cm between each blob. Bake in a preheated oven at 190 degC for 8-10 minitesm until they are turning pale golden brown. Remove and leave on the baking sheets for a couple of minutes to allow them to firm up, then transfer to a wire rack and leave to cool.