Oatmeal raisin cookies

I simply can’t resist oatmeal cookies! Homemade cookies have always meant plenty of oats and dried fruit to me. These oatmeal raisin cookies stay wonderfully soft even after several days (if you manage to hide them from the rest of the family!), with a gentle hint of warm spices and vanilla. Highly recommended!

Makes about 45 cookies.

Ingredients for the oatmeal raisin cookies:

• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1⅔ cups plain flour
• 1 teaspoon bicarbonate of soda
• a pinch of salt
• ¾ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• 250 g butter, softened
• 1½ cups light brown sugar
• 2 cups rolled oats

All the ingredients should be at room temperature.

Lightly beat the eggs with the vanilla extract (do not whisk until frothy). Add the raisins and leave to soak for about 1 hour.

Line two large baking trays with baking paper.

Beat the butter and brown sugar together until the mixture is light, pale and fluffy. Add the raisin and egg mixture and beat until just combined. Add the plain flour, bicarbonate of soda, salt, spices and rolled oats, then mix briefly until the ingredients are just combined.

Using a tablespoon, place heaped spoonfuls of dough onto the prepared baking trays, leaving space between each cookie. Gently flatten each mound slightly.

Bake at 180°C for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and leave the cookies on the trays for a few minutes before transferring them to a wire rack to cool completely.

Enjoy!

Recipe source: Bajaderka.