Cinnamon and Raisin CookiesMakes:
You can substitute raisins with cranberries or sultanas or a combination if you prefer.
- 225g butter
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp cinnamon
- 300 g plain flour
- 200g rolled oats
- 2 eggs
- 1 ½ tsp baking soda
- 2 tsp vanilla essence
- 200g raisins
- 2-3 Tbsp milk
Preheat the oven to 180°C. Spray several cookie sheets with non stick cooking spray
In a bowl or processor beat the butter, vanilla essence and brown and white sugars until pale, then add the eggs.
Mix well and don’t worry if the mixture curdles a little it will come right when you add the flour. Mix in the flour and baking soda then stir in the rolled oats, cinnamon and raisins. Add the milk if needed to produce a soft rolling consistency.
Scoop teaspoons of the mixture onto greased trays – you can roll the dough into balls if you prefer fatter, more even textured cookies. Space the cookies out on the tray so they have room to spread to double their size.
Bake in the preheated oven for 12-14 minutes until just puffed and turning golden around the edges. Use a spatula to remove them to racks until cool. The cookies will be soft when they come out of the oven and get harder as they cool.