Oatmeal Rasin Cookies

Ingredients

• 200 grams raisins
• 240 grams water ((hot, recently boiled))
• 300 grams oats ((rolled/old-fashioned))
• 250 grams plain flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 tablespoons ground cinnamon
• 225 grams butter ((melted))
• 220 grams light brown sugar ((or dark brown))
• 100 grams white granulated sugar
• 1 tablespoon vanilla extract
• 2 eggs ((med/large))

Instructions

1. 1

   In a heat-proof bowl, combine the raisins and the hot water. Allow to rest for 10-15 minutes. Drain the raisins and dry them off with paper towels or a tea towel.

2. 2

   In a large mixing bowl, whisk together the flour, baking soda, salt, ground cinnamon and oats.

3. 3

   In another bowl, combine the melted butter and sugar. Whisk vigorously until the sugar is mostly dissolved. Allow to cool for 5 minutes if the butter is really hot.

4. 4

   Add in the eggs and vanilla. Whisk together until fully combined.

5. 5

   Pour the wet ingredients into the dry ingredients. Add the raisins, and then mix until a soft cookie dough forms.

6. 6

   Line a plate or baking tray with baking paper/parchment paper. Then portion out the cookie dough in 2 tablespoon-sized balls. I used a 2 tablespoon cookie scoop. Place the cookie dough balls onto the baking tray with parchment paper. Cover with cling film. Alternatively, line an airtight container with baking paper and place the portioned cookie dough balls in the container.

7. 7

   Let the cookie dough balls rest in the fridge for at least 20 minutes up to 24 hours. I recommend 24 hours.

8. 8

   Preheat the oven to 180°/350°F. Line a baking tray or two with baking paper or parchment paper.

9. 9

   Place the chilled cookie dough balls on the baking tray about 2 to 3 inches apart. Bake for 15 to 20 minutes. My cookies were done at the 18-minute mark.

10. 10

    Let the cookies cool on the baking tray for at least 5 minutes before carefully lifting onto a wired rack to cool completely.