Pre-heat oven to 180℃ and line 2 baking trays with baking parchment.

Pour 50ml boiling water over the raisins and leave to soak for 20 mins until plump.

Meanwhile, in a large bowl, mix together the oil and sugar.

Drain raisins, reserving the liquid.

Beat in the egg, along with the reserved water from the raisins, the cinnamon and the vanilla paste.

Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Stir to combine.

Fold the raisins into the cookie mixture.

Drop heaped spoonfuls of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking.

Bake for 15-18 mins until golden. Leave to cool on the trays for 10 mins before eating warm, or transfer to a cooling rack to cool completely.

Will keep in an airtight container for up to 3 days.