The perfect oat and raisin cookies with a chewy texture - what more could you want! I'm absolutely loving baking at the moment, especially with all this time on my hands. The only issue is doing enough movement to even out all my eating... Star jumps while they cook is acceptable right?
Ingredients
- 1 cup (125 grams) plain flour
- 1/2 teaspoon ground cinnamon - 1/2 teaspoon bicarbonate of soda - 1/4 teaspoon salt - 1/2 cup (115 grams) unsalted butter, softened to room temperature - 1/2 cup (100 grams) brown sugar - 1/4 cup (50 grams) granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 and 1/2 cups (150 grams) old-fashioned rolled oats - 1 cup (150 grams) raisins
Method
1) In a large bowl, whisk together the flour, cinnamon, baking soda, and salt.
2) In a new a mixing bowl, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until combined. Add the egg and vanilla extract and mix.
3) Slowly pour into the flour mixture and continue mixing until just combined, then mix in the oats and raisins, making sure to scrape down the sides of the bowl as needed.
4) Cover the cookie dough and refrigerate for 30 minutes.
5) Meanwhile, preheat the oven to 175C and line two large baking sheets with baking paper and set aside.
6) Once the dough is chilled, remove it from the fridge. Spoon on to the baking trays in tablespoon size balls and gently press down to flatten slightly (make sure not to flatten them completely).
7) Make sure to leave a little room between each as they will spread a little while they bake.
8) Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set.
9) Remove from the oven and let them cool slightly before digging in!