This week Mrs Edwards is making Oatmeal and Raisin Cookies. Why not try making some at home?
Ingredients
- 125 g Unsalted Butter/Stork
- 100 g Light Brown Sugar
- 75 g White Granulated Sugar
- 1 Large/Medium Egg
- 1 tsp Vanilla (optional!)
- 1 tsp Ground Cinnamon (optional!)
- 150 g Plain Flour
- 150 g Rolled Oats
- 1 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Sea Salt
- 200 g Raisins
Instructions
1.Add your butter and sugars to a bowl and beat till creamy – you can use an electric mixer if you prefer!
2.Add in your egg, and beat again. If using the vanilla and cinnamon, add it in now!
3.Add in the plain flour, oats, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed!
4.Add in your Raisins and beat (use a spatula) till they’re distributed well!
5.Weigh your cookies out into ten cookie dough balls – they’re about 85g each! (Or you can do them smaller at about 60g, or even bigger at 120g)
6.Roll your cookie dough into balls (don’t roll it too tightly as this can cause problems with the cookie spreading) and put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
7.Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
8.Take your cookies out of the freezer/fridge and put onto a lined baking tray. If you want your cookies slightly flatter, squish them down slightly!
9.Bake the cookies in the oven for 10-12 minutes.
10.Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!