Oatmeal and Raisin Cookies
Makes about 36 cookies
Ingredients
2 cups plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon salt
1 cup butter
3/4 cup caster sugar
1 cup soft brown sugar
2 large eggs
2 teaspoons vanilla essence
3 cups porridge oats
1 1/2 cups raisins or sultanas
How to make them
In a bowl, whisk together the flour, bicarbonate of soda, baking powder and salt and set aside.
In a large bowl, cream together butter, caster sugar, brown sugar, eggs and vanilla essence. Start with a slow speed and gradually increase. Beat until mixture is light and fluffy and mixture lightens in colour.
Stir the flour mixture into the creamed mixture until no flour is visible. Don’t overmix – just stop when the flour is mixwd in.
Now add oats and raisins and stir until mixed in.
Divide the mixture into 3 and form 2 parts into, wrap in clingfilm and freeze.
Using a cookie scoop (holds about 2 tablespoons dough), put scoopfuls on lightly greased baking sheet about 2″ apart. Or roll into balls.
Bake for 10 – 13 minutes at 350F until golden brown.
Cool on wire rack.
Store in airtight tin.
Tags: baking powder, bicarbonate of soda, butter, caster sugar, egg, plain flour, porridge oats, raisins, salt, soft brown sugar, vanilla essence
I take it when it says to divide mixture into 3 and freeze 2 parts of it. that’s if you don’t want to cook them all at once. Right.
That’s right. Freeze the rest of the mixture for another day. Just put each part in a separate freezer bag, exclude the air and roll it into a sausage shape, and pop it in the freezer. Then you can just pull out your roll of cookie dough and slice it into individual cookies with a sharp knife, lay on a baking tray and bake as normal. No need to defrost first. Even if they’re an odd shape when frozen, they come out surprisingly round when cooked! Fresh cookies for unexpected guests in just a few minutes!