Old-Fashioned Oatmeal Raisin Cookies

Serves	20 cookies
Prep time	10 minutes
Cook time	15 minutes
Total time	25 minutes
Allergy	Egg, Wheat
Meal type	Dessert, Snack
Misc	Child Friendly, Freezable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter
Region	Canadian
By author	Karen Burns-Booth

Delicious old-fashioned chewy oatmeal and raisin cookies, with a slight crunch on the outside, but with a soft and chewy centre, just like grandma used to make!

Ingredients

300g self raising flour (2 cups)
1/2 teaspoon baking powder
1/2 teaspoon salt
115g unsalted butter (3/4 cup)
225g golden caster sugar (1 cup)
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 free range eggs (lightly beaten)
120g jumbo oats (1 1/2 cups)
150g raisins (1 heaped cup; soaked in warm water for 2 to 3 hours or overnight, then drained)

Note

Delicious old-fashioned chewy oatmeal and raisin cookies, with a slight crunch on the outside, but with a soft and chewy centre, just like grandma used to make!

Directions

Step 1	Pre-heat oven to 180C/350F/Gas mark 5. Line two baking sheets with grease proof baking paper/parchment.
Step 2	Melt the butter and set to one side to cool slightly.
Step 3	Mix the flour with the baking powder and salt.
Step 4	Add the remaining ingredients, mix well, making sure there is no flour left and you have a soft dough.
Step 5	Take an ice cream scoop and scoop up small balls of the cookie dough, about the size of a large egg, and drop them onto the prepared baking sheets.
Step 6	Flatten them with the back of a spoon slightly and bake in pre-heated oven for 15 to 16 minutes. The cookies should have a golden brown crust when they are ready, but still have a slightly soft centre.
Step 7	Remove them from the oven and allow to cool slightly on the baking sheet for 2 top 3 minutes to firm up, before carefully removing them to a wire rack to cool completely.
Step 8	Store in an airtight tin for up to 4 days or freeze them once they are cool., with grease-proof paper in between each cookie.