Chunky Oat & Raisin Cookies
- ³/₄ (95g) Lighthouse Self Raising Flour
- 115g unsalted butter
- 125g brown sugar
- ¹/₂ tsp Vanilla Extract
- ¹/₂ tsp ground cinnamon
- ¹/₄ tsp table salt
- 1 ¹/₂ cups (120g) rolled oats
- ³/₄ cup (120g) raisins
Preheat the oven to 175°C. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.
In a seperate bowl, whisk the flour, cinnamon and salt together, stir this into the butter/sugar mixture. Stir in the oats and raisins.
(For best results, chill the dough for a few hours. This helps them achieve the chunky style.)
Using a tablespoon, scoop the dough into balls and place 5cm apart on a prepared baking tray. Press down to ensure even baking.
Bake the cookies for 10 - 12 minutes, taking them out when golden at the edges.
Sit on the hot baking tray for five minutes before transferring onto a wire rack to cool.