Yay! I'm back on my baking spree. These chewy oatmeal cookies were baked earlier this morning for my bible study group. The addition of brown sugar is what makes the difference to a cookie and a good cookie. These were slightly chewy even when cooled, the way I like it, yet also slightly nutty from the generous dose of oatmeal and pretty to look at because I used both sultanas and raisins. You get an extra sugar dose when you bite into a
slightly annoying raisin. Not really a huge fan of dried grapes, as you can probably guess now. Anyway, the group gobbled them up with great appreciation. That was priceless :)
Old-Fashion Chewy Oatmeal Raisin Cookies
- 3/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brown sugar, packed
- 1/4 cup granulated white sugar
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1/2 tsp vanilla essence
- 1 1/2 cup quick-cooking oats
- 1/2 cup raisins and/or sultana
Preheat oven to 180C or 350F. Prepare cookie sheet by greasing method or parchment paper.
Mix together all the ingredients in list B and cream until sugar is incorporated into the butter and mixture looks creamy and light.
Sift ingredients in list A into the creamed butter mixture. Mix well.
Add in list C, and stir to incorporate as evenly as possible.
Drop a rounded teaspoon of dough onto the prepared cookie sheet. Allow enough space in between as the cookies will spread a little. Bake for 10-12 minutes, until lightly browned on the edges. Leave in the cookie tray for a couple of minutes to firm up. Do not overbake as the cookies will continue to cook while they cool on the sheets, before transferring them onto a cooling rack to cool completely. Store in airtight container, if there are even any left to do so.