I love oatmeal cookies. I remember late nights with warm cookies and a large glass of milk. Oatmeal cookies are comforting and they remind me of home. There’s something about the smell of cinnamon wafting from the oven that just brings out the happy hormones.
This recipe is slightly more luxurious because of the amount of butter that is used in the recipe. But it is definitely worth it. The cookies are yummy and chewy. I try to justify it by saying it is oatmeal, and oatmeal IS healthy and good for you!
- 270g unsalted butter, at room temperature
- 160g caster sugar
- 160g soft dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 380g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 200g quick cooking oats
- 225g raisins
- Preheat oven to 180°C (360°F).
- In a bowl, mix flour, oats, salt, bicarbonate of soda and cinnamon together with a balloon whisk until well-combined. Set aside.
- In another mixing bowl, cream butter and sugars together (I use a rubber spatula but you can always use a handheld mixer) until light and fluffy. Add the eggs one at a time, mixing well and making sure that you scrape the sides of the bowl so that you mix all the ingredients well.
- Add the flour-oats mixture to the butter mixture in thirds, mixing well eat time. Stir in the raisings until evenly distributed.
- To make relatively uniform sized cookies, I use a 18/8 gauge ice cream scooper. If you use the scooper, this makes about 42 cookies. Arrange the cookie batter scoops on a tray, evenly spaced.
- Bake for about 12 minutes, make sure that you check the cookies at the 10 minute mark to make sure they aren’t burning.
- Remove from the oven and allow to cool slightly on trays before turning out on wire cooling racks to cool completely.