I don’t think there’s anything better than the smell of freshly baked cookies. I love to bake them then when we have guests staying over – it gives the house that warm, homey smell that people just can’t resist.
These oatmeal and raisin cookies are a favourite of mine – the dark brown sugar and oats give them a soft, chewy centre and makes them absolutely irresistible to friends and family. I try not to bake them when it’s just Matt and I in the house, or we’ll scoff them all down in one weekend!
This recipe makes around 12-14 cookies and you can just double the quantities if you want to make more. I’d recommend keeping them in a sealed container once they’ve cooled, as it allows that to keep the chewiness a little longer (if they last that long!)
- 1 stick of butter, room temperature
- 1/2 cup of dark brown sugar
- 1/2 cup of granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup of all purpose flour
- 1/2 tsp baking powder
- 1 tsp nutmeg
- 1 1/2 cup of rolled oats
- 1/2 cup raisins
- Start off by preheating the oven to 350 Fahrenheit / 180 Celsius and place a sheet of baking parchment on a large baking tray.
- creaming together the butter and sugars in a large bowl, until light and fluffy. You can do this in a mixer or by hand, if you want an arm workout.
- Add in the egg and vanilla extract and give the mixture a good whisk to combine.
- Next, sieve in the flour, baking powder and nutmeg and fold it into the mixture.
- Then stir in the oats and raisins until it has all combined.
- Roll the mixture into 13-15 balls, place on the baking tray a couple of inches apart and flatted slightly with a spatula. Then place them in the oven and cook for around 13-14 minutes, until the edges go a light golden brown, then remove from the oven and leave to cool.