Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Makes approximately 32 cookies.


Ingredients A
1 Cup plain flour
1/2 tsp baking power
1/4 tsp baking soda
1/4 tsp mixed spice or ground cinnamon

Ingredients B
1/2 Cup butter (slightly less than 1/2 a 250g block), softened
2 Tbsp shortening (I omitted this)
1/3 Cup soft brown sugar
1/3 Cup caster sugar
1/2 egg (original recipe was 2x everything, ie 1 egg. I still used 1 whole egg here)
1 tsp vanilla essence

Ingredients C
1 to 1.5 Cups oatmeal (I used Quaker instant)
1/2 Cup raisins (can sub with chocolate chips)

Method:

Mix Ingredients A, sift & set aside. Alternatively, put in a clean sandwich bag & shake it a bit to mix & aerate. Use this bag later to store the dough.

If using butter straight from fridge, cut into a few pieces & microwave for 10 seconds to soften. Cream butter and sugar about 2-3 minutes (I simply stirred with a fork).  Beat in the rest of Ingredients B.  Add flour in 2 lots & stir in Ingredients C.

Chill dough for 1/2 hour (much easier to scoop).

Preheat oven to 175°C.  Scoop out 1.5" balls of dough using a small ice-cream scoop, and space apart (by 1 cookie space) on baking sheet.  Bake for 13 - 15 minutes (13 minutes - soft; 15 minutes - firmer with crisp edges.  Maybe it would've been crispier if I'd halved the egg too when I halved the recipe.)

* Adapted from my friend's recipe.  Thanks AC!

Made with 1.5 C oats & 1/2 C chocolate chips; chilled, rolled & cut.