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

  1. Preheat the oven to 175°C. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.

  2. In a seperate bowl, whisk the flour, cinnamon and salt together, stir this into the butter/sugar mixture. Stir in the oats and raisins.

  3. (For best results, chill the dough for a few hours. This helps them achieve the chunky style.)

  4. Using a tablespoon, scoop the dough into balls and place 5cm apart on a prepared baking tray. Press down to ensure even baking.

  5. Bake the cookies for 10 - 12 minutes, taking them out when golden at the edges.

  6. Sit on the hot baking tray for five minutes before transferring onto a wire rack to cool.

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