I baked these oatmeal raisin cookies last weekend based on this simple recipe as refreshment for my father-in-law after he helped install (read: did all the work of installing) my new kitchen shelves. They're quick and easy enough to make as a mid-week treat and yield enough for plenty of left-overs. Stored in a tin lined with parchment paper, they stay fresh and delicious for ages: chewy, not-too-sweet, with lots of plump juicy raisins (or sultanas if you're Aussie!) and with enough spice even for me (I loooooove cinnamon!) This might be my favourite cookie of all time, and around 4pm when I'm ready for a break they are amazingly good with a big mug of afternoon tea.
: 3/4 cup butter, softened • 3/4 cup white sugar • 3/4 cup packed light brown sugar • 2 eggs • 1 teaspoon vanilla extract • 1 1/4 cups all-purpose flour • 1 teaspoon baking soda • 3/4 teaspoon ground cinnamon • 1/2 teaspoon salt • 2 3/4 cups rolled oats • 1 cup raisins
Drop teaspoonfuls of the dough onto ungreased cookie sheets and bake for 8-10 minutes at 375 degrees F (190 degrees C).