Oatmeal raisin cookies

Oatmeal raisin cookies

By
From
Baking
Makes
36
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
250g unsalted butter, softened
220g firmly packed brown sugar
155g caster sugar
1 tablespoon vanilla essence
1/4 cup milk
2 large eggs, lightly beaten
300g plain flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
3 cups rolled oats
1 cup raisins

Method

  1. Preheat the oven to 180°C. Grease baking trays or line them with baking paper.
  2. Using an electric mixer, cream the butter until soft. Beat in the sugars until light and fluffy. Add the vanilla, milk and eggs and beat thoroughly.
  3. Sift in the flour with the cinnamon, salt, baking powder and soda, and mix until just combined. Stir in the rolled oats and raisins. Place the bowl with the mixture in the refrigerator until firm, for several hours or overnight.
  4. Scoop out large tablespoons of the batter, shape each into a ball and arrange on the prepared baking trays, about 8 cm apart. Press down with a wet fork to flatten slightly.
  5. Bake for 15–20 minutes or until golden. They will still be slightly soft in the centre. Remove from the oven and transfer to wire racks to cool. Store in an airtight container.
Tags:
baking
bakery
margaret
fulton
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