Old-Fashioned Oatmeal Cookies
18 servings
Tap + or − to scale every ingredient
Ingredients
Tick each one off as you go.
- 1 ⅛ sticks (125 g) soft butter
- ½ cup packed (100 g) soft brown sugar
- ⅓ cup (75 g) granulated sugar
- 1 egg & 1 tsp vanilla
- 1 cup (125 g) all-purpose flour
- ½ tsp baking soda, ½ tsp cinnamon, ¼ tsp salt
- 1 ⅔ cups (150 g) old-fashioned rolled oats (not instant)
- ⅔ cup (100 g) raisins (optional, soaked 10 min)
Method
- Cream. Oven to 350°F (180°C, fan 160°C); line two trays. Beat the butter and both sugars until creamy, 2 minutes.
- Egg & vanilla. Beat in until combined.
- Dry. Stir in the flour, baking soda, cinnamon and salt, then the oats and raisins — just until no dry patches remain.
- Scoop. Heaped tablespoons, well spaced, flattened slightly with damp fingers.
- Underbake. 10–12 minutes: golden edges, soft-looking centers. Ten minutes on the tray, then a rack. Tin, lid, hide.
Granny's tip
Soak the raisins in hot water while you make the dough — soaked raisins bake in plump and jammy instead of hard and bitter.