Chewy and moist cookies made using rolled oats and loaded with sweet, juicy raisins.
It was late in the morning and I was pacing the floors, itching to bake something. Something savory? No, I wanted something sweet. Cake? No, surely not for lunch. Something easy? Yes, I was feeling particularly lazy. Something rather healthy? Yes, that’s what I wanted. But what?
So I thought hard. Or maybe, I searched Pinterest. And the internet. What can I bake that’s sweet but still rather healthy? Something that’s easy to make and doesn’t require much effort?
After some deliberation, I decided on oatmeal raisin cookies. I mean oats and raisins are healthy, right? Just don’t consider the amount of sugar or butter this recipe has and you’ll be fine.
These cookies were chewy yet somewhat crumbly, sweet and very very moreish. The dough does not require chilling so they come together quickly. Fortunately they’ve got oats and raisins in them so you won’t feel terrible after eating a dozen or so.
These will last for about a week in an airtight container, freeze well and are a hit with the kids. Perfect with a hot cup of something, too.
So. What are you waiting for? Go make these oatmeal raisin cookies now.
Raisin Oatmeal Cookies
makes 40 cookies
makes 40 cookies
¾ cup salted butter, room temperature
¾ cup white sugar
¾ cup packed brown sugar
1¼ tsp vanilla extract
1¼ cups plain flour
1 tsp baking soda
1 tsp ground cinnamon
2¾ cups rolled oats
1 heaping cup raisins
Preheat oven to 190C. In large bowl, cream together butter and sugars until smooth. Add the eggs one at a time and vanilla and beat until fluffy. In a separate bowl, stir together the flour, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients and beat well. Stir in oats and raisins. Drop teaspoonfulls onto a tray lined with baking paper. Or form into balls (I made mine slightly smaller than golf-sized balls).
Bake for 9-10 minutes or until golden brown. Cool slightly on the tray then transfer onto a wire rack to cool completely.