Oatmeal Raisin Cookies

These are Bf's favourite cookies. They are soft, chewy and full of cinnamon-y goodness. You get old-fashioned rolled oats and plump raisins with every bite. You also get a lot of fiber, so I definitely feel less guilty when I'm munching on these. I forgot to chill the dough before baking so the cookies spread a bit and came out thinner than I would've liked, but they were still delicious!

 

 

  

Cream the butter with the sugars

Mix the flour, baking soda, cinnamon and salt together

 

Soak the raisins in warm water for ten minutes to plump them up. They become much juicier! Remember to blot them thoroughly with kitchen paper before mixing with other ingredients.

You can use instant/quick oats (which are the same as rolled oats, just finely chopped) if you don't want to have big chunky bits in your cookies.

Add the flour mixture to the butter/sugar mixture, mixing with a spatula. Add the oats and raisins. Chill in fridge.

 

Measure out the chilled dough into balls using a tablespoon (about 1.5 tablespoons per ball) and place them 2 inches apart on the baking sheets. Bake until the edges are golden.

Oatmeal Raisin Cookies

Makes 24 cookies

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup light or dark brown sugar
1/4 cup granulated sugar
2 eggs, room temperature
1 tablespoon vanilla extract
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup raisins, soaked in warm water for 10 minutes then dried thoroughly

Method

1. Cream the butter and both sugars together until smooth. Add the egg and mix until combined. Add the vanilla. Set aside.
2. In a separate medium bowl, toss the flour, baking soda, cinnamon and salt together. Slowly add to the butter and sugar mixture, mixing with a spatula. Add the oats and raisins.
3. Chill dough in fridge for at least 30 minutes.
4. Preheat the oven to 175C / 350F. Line two large baking sheets with parchment paper.
5. Measure out the chilled dough into balls using a tablespoon (about 1.5 tablespoons per ball) and place them 2 inches apart on the baking sheets. Bake for 10 minutes until the sides are turning golden.
6. Remove them from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe adapted from Sally's Baking Addiction