Everyone loves a cinnamon raisin cookie, and these are easy-peasy. The hardest part is leaving the cookie dough to chill in the fridge for half an hour before baking. Oh and it’s worth saving any leftover dough to put into the freezer to chop up into vanilla ice-cream…. just saying.
110g softened butter (I use stork)
110g light brown sugar
1 large egg
170g plain flour
1/4 tsp baking powder
1/4 tsp salt
200g rolled oats
- Use an electric whisk or freestanding mixer to beat together the butter and sugar until pale and creamy.
- Beat in the egg with a spoonful of the measured flour so that it doesn’t split.
- Sift in the rest of the flour, baking powder, salt & cinnamon, then switch to a metal spoon and gently stir to combine well.
- Add in the oats and raisins, mixing well.
- Cover and pop in the fridge to chill for half an hour.
- Heat oven to 170C and line a couple of baking trays with greaseproof paper.
- Using your hands, roll the chilled dough into balls, kind of golf ball sized and space out well on the baking trays. You might need to bake in two batches depending on how many oven shelves you have.
- Bake for 15 mins.
- Leave to cool on the trays for 5 mins then gently remove to a cooling rack.