Oatmeal and Raisin Cookies
A simple and quick recipe that will please everyone. I love to do these for a breakfast addition some mornings, the house smells divine and the kids are all happy! not to mention my husband.Print Pin Rate
Servings: 30 Cookies
- 1/2 cup unsweetend butter, softened plus 6 tablespoons
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups Plain flour All-purpose flour
- 1 teaspoon Bicarbonate of Soda Baking soda
- 1 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 3 cups Porrige Oats oatmea – quick or old fashioned, uncooked
- 1 cup raisins
- Heat oven to 350 F degrees. In a large bowl, beat butter and sugars on medium speed with electric mixer until creamy.
- Add the beaten eggs slowly and the vanilla extract; If the mixture starts to curdle, add a spoon of the flour mixture, beat well.
- Combine the flour, baking soda, cinnamon and salt. Mix well. I use a hand whisk to do this, you could sieve them together as well. Add to the mixture
- Add oats and raisins; mix well.
- You will now have a great mixture that you can spoon on to the baking sheet, depending if you want mini, medium or large cookies, choose your spoon. Drop them on to the sheet, DO NOT PRESS DOWN, leave room for them to spread
- Place in the oven, and cook for 6 – 10 minutes, checking on them.
- When lightly brown remove from the oven and place onto a wire rack to cool.
- Enjoy!They freeze well cooked and also you can freeze the mixture. I would suggest you put some cling film on a baking sheet, use your spoon to make the cookie mixture piles, no spreading room needed, place in the freezer, and once frozen, place the individual cookie mixture lumps into a freezer container and remove them as you need to cook them. Cook from frozen as above.