Oatmeal And Raisin Cookies
Sometimes you can’t beat the classics. And why would you want to?! They are classics for a reason, and that reason more often than not is because they have already reached a level of perfection that we should not interfere with.
So when I was browsing through my kitchen cupboards and realised I had everything I needed to make some Oatmeal And Raisin Cookies (something I’ve never tried before) I knew I was set and would not be disappointed with the outcome. And believe me, I wasn’t! These cookies have a deliciously soft cinnamonny centre but with a hint of satisfying crunch on the outside (I credit The Other Half for that description!).
Recipe (makes around 20 cookies)
85g unsalted butter
75 caster sugar
80g light brown sugar
1 egg
1 tsp vanilla extract
80g plain flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
pinch of salt
110g rolled oats
70g raisins
- Preheat the oven to 190°C and line a baking tray with greaseproof baking paper
- Cream the butter, caster sugar and light brown sugar together until smooth
- Beat in the egg and vanilla until light and fluffy
- In a separate bowl mix together the flour, baking powder, cinnamon and salt and then gradually add that mixture to the butter mixture and combine.
- Stir in the oats and raisins until fully mixed through.
- Drop teaspoonfuls of the batter onto the baking tray, leaving a few centimeters between each drop.
- Bake for approx 10 – 12 minutes or until golden brown. When removed from the oven let them cool on the tray for a couple of minutes before removing them onto a wire rack.
I’m not sure five is enough! Great recipe.
Thanks…and it wasn’t! Haha.