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Chewy Cookies!

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

A
- 3/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt

B
- 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

C
- 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.

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