Do you know what makes me feel better than almost anything? Sunny days! Especially sunny days over the weekend. We just had 2 of the most perfect spring days this weekend. We planted our summer seeds, played with Sage, ate outside and just soaked up as much of the sun as we could. It was magic. And to top it all off, we got to have baby snuggles with our adorable little niece who came to visit!
And obviously, I baked cookies. Hi, my name is Laura and I have an addiction. Clearly I’ve got a bit of a thing going for cookies this year – classic chocolate chips, the chili chocolate version, Anzacs if your feeling patriotic or homemade oreos because you are a baking BOSS but I haven’t shared with you guys my faaaaavourite “dunk it in a glass of milk while it’s still warm” cookie recipe yet.
And I also know I’m running the risk of offending about 50% of the population by telling you what it is because for some reason, some people seem to have a weird aversion to dried fruit in baking. Not me! It’s the best recipe for oatmeal raisin cookies! YAY!
I am pretty sure that my love for raisins and all dried fruit (it runs deep) puts me in the 80 year old lady category…probably not helped by the fact that I’m usually in bed by 10pm on a Saturday night…buuuut I’m embracing it. Oatmeal raisin cookies are the business. They’re soft and pillowy, not too sweet but the little bursts you get from the raisins make them so great and up there with my all time favourite cookies.
Plus, they have less sugar than most of my cookies and are mostly oats so…breakfast food? No? Maybe on a Saturday.
The cookies come together really quickly, bake in 12 minutes and if you have the willpower to let them set a little on the tray for 15 minutes, they are ready to eat within the hour. The combination of oats, raisins and cinnamon makes them completely irresistible and makes the whole house smell like a bakery which if you’re anything like me is pretty much a life goal.
These oatmeal raisin cookies would convert the staunchest of dried fruit haters. But I guess if you really don’t like raisins you could replace them with chocolate chips and they would still be just as delicious.
Well, almost 🙂
- 115 g butter softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup 105g flour
- 1 1/2 cups rolled oats
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup raisins
Pre-heat the oven to 180°C and line a baking tray with baking paper or a Silpat liner.
Cream butter and sugars using a stand or handheld mixer on high speed until creamy. Add egg and vanilla and beat on medium speed until combined.
Add all remaining ingredients and mix on low speed until combined.
Using a cookie scoop or spoon, scoop the cookie dough onto the prepared tray.
Bake for 12 minutes, until just starting to go golden brown.
Remove from the oven and allow to cool on the tray for 15 minutes before tranferring to a cooling rack.
Store in an airtight container at room temperature for 1 week.