Soft and slightly gooey oatmeal raisin cookies — what a classic. You can also replace the raisins with dried cranberries or chocolate chips, if you prefer. They’re simple to make and absolutely delicious!
Makes 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 ground cinnamon
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 150 g oats
- 70 g raisins
All ingredients should be at room temperature.
Place the butter and sugars in a mixing bowl and beat until light and fluffy. Add the vanilla extract and egg and mix until combined. Add the plain flour, cinnamon, bicarbonate of soda and salt, and mix until just combined. Stir in the oats and raisins. Set the dough aside for 30 minutes (you can chill it in the fridge if it feels sticky).
Line two baking trays with baking paper. Lightly dampen your hands with water (this helps prevent the dough from sticking) and roll the dough into balls about the size of a large walnut. Place them on the trays, leaving plenty of space between each cookie. Gently flatten slightly with your hand.
Bake at 170°C for about 10 minutes, or a little longer, until the edges are lightly browned. Remove from the oven and leave the cookies on the tray for about 15 minutes to firm up (they will be too soft to move straight away). After 15 minutes, transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 7 days.
Enjoy!
Recipe source: Live well, bake often.
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