Soft Batch Oatmeal and Raisin Cookies
Cookies are the best! And I’m always looking for more cookies to give to friends and family. Around Christmas, I make huge batches of cookies, mix them into trays and decorate them with some tissue paper. I then send them out to the neighbours and family. Doesn’t get better than fresh cookies and a tall glass of milk at night, right?
Preparation Time 30 minutes
Chill Time 30 minutes
Bake Time 15 minutes per batch
Yields 24 (2 dozen)
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 cup butter- softened
1/2 cup sugar
1 cup light brown sugar
1 teaspoon vanilla
2 cups raisins
Combine the flour, baking soda and salt in a bowl. Mix well and set it aside.
In a clean large bowl, beat the butter, sugars and vanilla together on a high speed until light and fluffy. It will take around 4-5 minutes.
Add the eggs one at a time. Mixing well between each addition.
Add the dry ingredients and fold it into the wet ingredients. Once combined, fold in the rolled oats.
Add the raisins but be careful to only fold in until just combined. Be careful not to overman it, as the cookies will end up dense and dry.
Cover the dough with cling film and chill it for 30 minutes.
Preheat the oven to 180c.
Line 2 baking trays with parchment paper. Scoop the dough onto the prepared trays, leaving an inch space between each one.
Bake the cookies at 180c for 12-14 minutes. Remove them from the oven. The edges will be golden brown and the tops will still be soft.
Set them to cool on the trays for 5 minutes before moving them to a cooling rack.