Ingredients
Method
- Preheat the oven to 180°C / 350°F (160°C fan). Line two baking trays with parchment paper.
- If desired, soak the raisins in boiling water for 10 minutes. Drain well and pat dry.
- In a medium bowl, sift together the flour, baking powder, salt, and cinnamon.
- In a large bowl, beat the butter until creamy. Add both sugars and beat for 2–3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold the dry ingredients into the butter mixture until just combined.
- Stir in the rolled oats and raisins until evenly distributed.
- Scoop the dough into balls and place on the prepared trays, spacing them well apart. Lightly flatten each ball.
- Bake for 11 minutes, rotate the trays, then bake for another 11–14 minutes until lightly golden at the edges.
- Allow cookies to cool on the tray for a few minutes before transferring to a wire rack.
Notes
For extra chewiness, slightly underbake the cookies. You can swap raisins for dried cranberries or chopped dates, or add nuts for extra texture. Store in an airtight container with a slice of bread to keep cookies soft.