OATMEAL RAISIN COOKIES
- 110g unsalted butter, softened (1/2 cup)
- ⅔ cup brown sugar, packed
- 1 egg
- ½ tsp vanilla extract
- ¾ cup plain flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ - ½ tsp sea salt, to taste
- 1½ cups rolled oats
- ¾ cup sultanas/raisins
- Line a couple of trays with baking paper.
- Using an electric mixer, beat the butter and brown sugar until combined.
- Add the egg and vanilla and beau until smooth.
- Turn the mixer onto a low speed, and add the flour, baking soda, cinnamon, salt and oats, just until incorporated.
- Stir in the sultanas.
- Use a small cookie scoop or tablespoon to scoop balls of dough on the prepared trays.
- Refrigerate the trays for 30 minutes, to ensure the cookies bake up thick.
- minutes into the chilling time, preheat the oven to 180 C (350 F).
- Bake the cookies for about 10 minutes, until the edges are golden and the centres still soft.
- Makes 18 small cookies.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2013/08/19/oatmeal-raisin-cookies/
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