Oatmeal raisin cookies

Oatmeal raisin cookies

By
From
The Margaret Fulton Cookbook
Makes
36
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
250g unsalted butter
1 cup brown sugar
1/4 cup sugar
1 tablespoon vanilla essence
3 tablespoons milk
2 large eggs, lightly beaten
2 cups plain flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
3 cups rolled oats
1 cup raisins

Method

  1. In a bowl of an electric mixer, cream the butter until soft. Beat in the sugars until light and fluffy. Add the vanilla, milk and eggs and beat thoroughly. Sift in the flour with the cinnamon, salt, baking powder and soda, and mix until just combined. Stir in the rolled oats and raisins. Place the bowl with the batter in the refrigerator until firm, for several hours or overnight.
  2. Preheat oven to 180°C. Grease or line several baking trays with baking paper. Scoop out large tablespoons of the batter, shape each into balls, and arrange on the prepared trays, about 8 cm apart. Press down with a wet fork to flatten slightly.
  3. Bake until golden, 15–20 minutes. They will still be slightly soft in the centre. Remove from the oven and transfer to a wire rack to cool completely. Store airtight.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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