Oatmeal Raisin Cookies
Author: zA7sYei0u8Y
Oh Mama! Once you’ve eaten one of these cookies you’ll never want shop-bought cookies again. Ever!
  • 250 g (8 oz) butter cut into pieces
  • 250 g (8 oz) sugar – brown sugar is best
  • 250 g (8 oz) rolled oats or porridge oats
  • 200 g (7 oz) plain flour
  • 150 g (5 oz) raisins (or currants or sultanas)
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp vanilla flavouring
  • ½ tsp salt
  • ½ tsp cinnamon
  1. Cream together the butter and sugar, then beat in the eggs one at a time.
  2. Add in the baking soda, cinnamon, salt and vanilla flavouring. Beat well.
  3. Sieve the flour into the mixture and beat in. Add in the oats and raisins and mix well with a spoon. The dough should be quite thick by now.
  4. Place some baking paper on cookie sheet (or use a non-stick cookie sheet). For large cookies, place a generous amounts of cookie dough – I use a ¼ cup measure – onto the cookie sheet spaced about 2″ (5 cm) apart. Press the blobs of dough down to about ½” (1cm) thick.
  5. Bake at 180°C for 12 minutes. Remove from the oven and allow the cookies to cool on the cookie sheet for at least 5 minutes, then place the cookies onto a cooling rack.
Calories: 252 Fat: 11.6 Sugar: 12.2 Fiber: 2.2 Protein: 4.0 Cholesterol: 43.2
Titli's Tips
If you prefer more crunch from your cookies you can bake them for longer.

If you make the cookies smaller you’ll need to reduce the cooking time slightly.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/oatmeal-raisin-cookies