Homemade Oatmeal Cookies
- 1/2 cup (4oz/115g) butter, room temperature
- 1/2 cup (4oz/115g) sugar
- 1/2 cup (3oz/85g) brown sugar
- 1 teaspoon vanilla
- 1 egg*
- 3/4 cup (3 3/4oz/105g) all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups (4 1/12oz/128g) rolled oats
- 2/3 cup (3 1/3oz/94g) raisins
Instructions
- Pre-heat your oven to 375oF (190oC). Then line to large cookie sheets with parchment paper and set aside.
- In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
- In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined
- Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
- Lastly, fold in the oats and the raisins.
- using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.
- Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will loose the gooey center.
- Allow the cookies to cool slightly before transferring on to a wire rack to cool fully. Enjoy!
- Store in an airtight container for up to 3 days at room temperature.
This article and recipe adapted from this site