With the mixer on low, slowly add the dry. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. Mum or Dad: Put the butter and golden syrup into a pan, stirring until the butter has melted and made a glossy sauce. With the mixer on low, add the eggs, one at a time, and the vanilla. Child: Put the flour, oats, raisins, sugar, bicarbonate of soda and baking powder into a mixing bowl. To keep cookies soft, store them airtight at room temperature for several days freeze for longer storage. Mum or Dad: Preheat the oven to 180☌/350☏/Gas mark 4. Remove the cookies from the oven, and cool right on the pan or transfer to a rack if you need the pan for the next batch.
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If the cookies have been frozen, bake them for 14 minutes. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Reverse the pans (top to bottom, bottom to top) midway through baking. Preheat the oven to 180☌/fan 160☌/gas 4 and line a large baking sheet with baking paper. Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Just before baking, preheat the oven to 375☏.īake the cookies for 10 minutes, until they're barely beginning to brown. If the dough hasn't been chilled, place the pans of shaped cookies in the freezer for 1 hour.
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The cookies will spread, so leave 2" or so between them. Note: To save time, you can freeze unbaked cookies for 1 hour, rather than refrigerating the dough see step 6, below.ĭrop the chilled dough by generous tablespoonfuls onto the prepared baking sheet a tablespoon cookie scoop works well here. Blog How to substitute whole wheat for white flour in bakingĬover the dough, and refrigerate it for 1 to 2 hours, until it's thoroughly chilled.