Oatmeal Raisin Cookies
Yeild
22 cookies
Time & temp
10-12 mins cook. 180ºC.
Ingredients
- 1 cup (125 grams) plain flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (100 grams) brown sugar
- 1 and 1/2 cups (150 grams) rolled oats
- 1 cup (150 grams) raisins
- 1/2 cup canola oil (1/2 cup (115 grams) butter)
- 1 large egg whisked
- 1 teaspoon vanilla extract
METHOD
- Preheat the oven to 180ºC. Line two large baking sheets with baking paper.
- Add all dry ingredients and mix to ensure there are no lumps.
- After the raisins are mixed through add the wet ingredients one at a time and thoroughly mix.
- Form balls slightly smaller than golf balls.
- Place 8-10 balls on each tray and gently press down with your hand to flatten each ball
- Bake in separate batches at 180ºC for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Notes and tips
Makes approx. 22 cookies. Cookies may be stored on the counter in an airtight container for up to five days