Oatmeal Raisin cookies were my husband’s favourite when we lived in California. They aren’t very common in Ireland so my son and I decided to re-create them as a treat for him. I looked up at least 10 different recipes and put together my own version.
Most versions called for vanilla extract but I don’t like it so I left it out. If you want to add it, just add a teaspoon when adding the cinnamon. You can also increase the cinnamon if you are a big fan.
In this recipe I have chilled the cookie dough before baking but you can bake without chilling if you wish. Chilling the dough causes it to spread less when baking so you get a slightly thicker cookie. I’m sure they are equally lovely when baked immediately.
Both boys loved them (even while proclaiming to not like raisins!) and we will definitely be making them again.
Oatmeal Raisin Cookies
- 110 g butter
- 100 g brown sugar
- 40 g white sugar
- 1 egg
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 100 g flour
- 150 g oats
- 100 g raisins
- Soak the raisins in hot water for 5 minutes to plump and soften them
- Cream the butter and sugar and then add the egg
- Add the flour, baking powder and cinnamon and mix
- Then add the raisins and oats and stir until it is mixed
- Put the mix in the fridge for 30 minutes to chill
- Spoon into a ball, making sure not to compress too much and place onto a baking tray, leaving enough space in between for each cookie to spread
- Push down gently on the top of each cookie to flatten a little
- Bake for 10 minutes until golden. They will still be soft and will not harden til they cool down completely
- Leave on the baking tray for a couple of minutes and then move to a wire rack to cool
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