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Oatmeal cookies

Soft and slightly gooey oatmeal raisin cookies. What a classic. However, you can replace the raisins with dried cranberries or chocolate chips, if you prefer. These are so simple to make and delicious!

Yields: 20 cookies.

Ingredients for the oatmeal cookies:

  • 115 g butter
  • 70 g light brown sugar
  • 50 g caster sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 125 g plain flour
  • ½ tsp cinnamon
  • ½ tsp of bicarbonate of soda
  • 1/4 tsp salt
  • 150 g oats
  • 70 g raisins

All ingredients should be at room temperature.

Place the butter and sugars in a mixing bowl, then beat until light and fluffy. Add in the vanilla extract and egg and mix to combine the ingredients. Add plain flour, cinnamon, bicarbonate of soda, and salt and mix until combined. Add oats and raisins, and mix. Place the cookie dough aside for 30 minutes (you can put it in the fridge if it is sticky).

Line two baking trays with baking paper. Dampen your hands slightly with water (prevents the dough from sticking to your hands) and form balls from the dough the size of a larger walnut. Place the cookies on the baking tray with large gaps in between them. Slightly flatten with your hand.

Bake at 170ºC for about 10 minutes or longer until the edges of the cookies are brown. Remove from the oven and leave for 15 minutes on a baking tray to cool slightly (they are too soft and delicate to take off the baking tray immediately). After 15 minutes, move the cookies onto a cooling rack to cool completely.

Cookies can be stored in a cookie jar at room temperature for up to 7 days.


The source of the recipe – Live well, bake often.

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