Kris and I often share stern words while shopping, more often than not this bickering occurs within the confines of the biscuit isle. Biscuits are where Kris and I differ, wildly. He’s a chocolate covered, caramel filled kinda guy where I’m more of a simple lady favouring fruit and nuts. Kris always wins this fight and I walk away defeated with a packet of toffee pops in my basket. I could buy them both, but that means I’ll eat them both and that’s just naughty!
Recently I imposed a biscuit buying ban on our household, favouring to make my own and freeze the dough in portioned out pieces. This means I always have freshly baked cookies on hand and they always get to be my choice of flavour. Until Kris learns to make cookies, that’s how things are going to stay 😉
Oatmeal and raisin are my absolute favorite. I was never, ever allowed them in the house due to Kris’ dried fruit repulsion. That was until I made these babies and forced him to try one. Now, oatmeal and raisin cookies are a firm favorite.
Oatmeal and Raisin Cookies
(makes 30 cookies)
120g unsalted butter, softened
250g light brown sugar
200g plain flour
2 large eggs
1/2tsp baking powder
1/2tsp baking soda
375g rolled oats
If baking straight away preheat the oven to 180C and line a cookie sheet with baking parchment.
In the bowl of an electric mixer cream together the butter, brown sugar, eggs and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Add the dry ingredients to the butter mixture and stir to combine. Using a wooden spoon stir in the oats and raisins.
If you’re like me, you can now roll the dough into walnut sized portions, place on a baking sheet and open freeze in your freezer till hard before transferring them into an airtight container or ziploc bag. If choosing to bake right away chill the dough in the fridge for 30 minutes before rolling. Place on the prepared baking sheet for 12 – 15 minutes depending on how gooey you like your cookies. If cooking from frozen add an extra five minutes to your cooking time.
Allow to cook on the cookie sheet for five minutes before transferring to a wire rack to continue cooling or an eager mouth to be devoured instantly!