Oatmeal raisin cookies
Chewy, thick cookies made with rolled oats, plump raisins, brown sugar and a little cinnamon, with crisp golden edges.
Method
- 1
Beat the butter and both sugars together until creamy and lighter in colour, about 2 minutes.
- 2
Beat in the egg and vanilla until smooth.
- 3
Whisk the flour, bicarbonate of soda, cinnamon and salt together in another bowl.
- 4
Stir the dry ingredients into the butter mixture until just combined.
- 5
Stir in the oats and raisins until evenly spread through the dough.
- 6
Cover the bowl and chill the dough so the cookies spread less and stay thick.
- 7
Heat the oven to 180°C and line two baking trays with baking paper.
- 8
Roll heaped tablespoons of dough into balls, set them 5 cm apart on the trays and flatten them slightly.
- 9
Bake until golden at the edges but still soft and pale in the centre, swapping the trays halfway.
- 10
Leave the cookies on the trays to firm up, then move them to a wire rack.
Notes
- Soak the raisins in hot water for 10 minutes and pat them dry if they are hard. They stay juicier in the oven.
- The cookies look underbaked when they come out. They set as they cool and stay chewy.
- They keep for 4 days in an airtight tin.
Equipment
Two baking trays, Baking paper, Mixing bowls, Electric hand mixer, Spatula, Wire rack