Yummy Oatmeal Raisin Cookies

Fri, 10 October 2025

225 g butter, softened (½ lb)

210 g light muscovado sugar (1 cup firmly packed) 100 g caster sugar (½ cup)

2 eggs

5 mls pure vanilla extract (1 tsp)

225 g self-rising flour (1 ½ cups) 4 g bread soda (1 tsp)

3 g cinnamon (1 tsp) 3 g salt (½ tsp)

275 g raw oats (3 cups)

160 g raisins (1 cup)

 

Method:

In a small bowl, mix the four dry ingredients together and set aside.

 

In a large bowl, mix the white sugar & butter together with a hand mixer.

 

Add the brown sugar, eggs and vanilla and beat until fluffy.

 

Add the dry ingredients and mix again. Add the oats, mix. Add the raisins, mix.

 

Using a spoon, divide onto ungreased cookie sheets. Bake at 160 Celsius (350 Fahrenheit) degrees for 8-12 minutes, depending upon the size of your cookies, and depending upon whether you like them chewy or crispy.

 

To make Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into 24 bars.

Optional Variations: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips for raisins; omit cinnamon.