Oatmeal and Raisin Cookies (inc. Coofies)
Introduction
Oatmeal and raisin cookies are great, they're suprisingly quick to make and fill the house with a lovely aroma! It's worth making a good batch load because they keep for a while if kept in an air tight container. If your feeling generous take some into work too as your colleagues will also love them!
Ingredients
170g butter (unsalted!), in my second batch I replaced the butter with Stork Margarine.
150g white sugar.
165g light brown sugar.
2 eggs.
5ml+ vanilla extract (I use one dessert spoon).
155g all-purpose flour.
5g baking soda.
6g ground cinnamon (original recipe said 2g, i say use as much as you like!).
225g rolled oats.
200g raisins (Original recipe said 145g which in my opinion wasn’t enough).
5g instant coffee (Optional for making coofies).
Method
Preheat oven to 190 degrees C (375 degrees F).
In large bowl, cream together butter, white sugar, and brown sugar until smooth.
Beat in the eggs, (add instant coffee at this stage if you want to make coofies) and vanilla until fluffy (just smooth is fine).
Stir together flour, baking soda, cinnamon. Gradually beat into butter mixture (I chuck the whole lot in).
Stir in oats and raisins.
Drop teaspoonfuls onto ungreased cookie sheets.
How to cook
Bake 8 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely. Once cooled the cookies will appear darker than when straight out the oven so bare this in mind when deciding the cookies are cooked enough.
Enjoy!