Oatmeal Raisin Cookies (Soft & Chewy)

Preheat oven to 180°C/350°F (160°C fan). Regulate oven racks to center and low place, guaranteeing you may have 4″/10cm between every rack. Line 2 trays with parchment/baking paper.

Optionally available: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).

Sift dry components: Sift flour, salt, baking powder and cinnamon right into a bowl.

Cream butter and sugar: Utilizing a stand mixer or electrical mixer, beat butter till creamy. Then beat in sugar till fluffy – about 2 – 3 minutes.

Add eggs: Beat in eggs one by one till integrated.

Combine in flour: Use a picket spoon to stir the flour combination in.

Stir in oats and raisins: Stir in oats and raisins – this requires a little bit of effort because the dough will get agency!

Roll and flatten balls: Type 4cm / 1.6″ balls (~18) and place onto baking trays 4″/10cm aside. I take advantage of an ice cream scoop. Then press all the way down to slighty flatten right into a thick disc form.

Bake for 11 minutes. Then swap the trays between the cabinets AND flip the trays round. Bake for an additional 11 – 14 minutes, or till cookies are golden on the perimeters and LIGHT golden on the floor.

Cool on the trays for five minutes earlier than transferring to cooling rack. Cool for half-hour earlier than serving.