Oatmeal raisin cookies by Irum Raza
- 160g butter (3/4 cup)
- 150g white sugar (3/4 cup)
- 150g light brown sugar (3/4 cup)
- 2 eggs
- 1 tsp vanilla extract
- 150g plain flour (1 1/4 cups)
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 250g oats (2 3/4 cups)
- 150g raisins (1 cup)
Start off by creaming together the butter, which needs to be at room temperature, with the sugar.
We are using both white and light brown sugar to give the cookies that nice pale brown shade.
You can just use one type of sugar if you prefer but the colour will alter slightly. Beat well until smooth.
Tip in the eggs and vanilla extract then again mix well to merge through.
This mixture will be quite wet so lets add in the dry ingredients, flour, bicarb of soda and nutmeg (I prefer this to cinnamon personally, but use what you prefer) mix this through until the mixture has thickened slightly, then gradually add in the porridge oats and the raisins in two batches. Once stirred through the cookie dough will be pretty thick but still easy to move.
Using teaspoons place small dollops onto a lined baking tray and bake at 180c or equivalent see cooking oven conversion chart for 10 mins or just going brown around the edges.
Allow to cool fully on a wire rack.