*Oatmeal Raisin Cookies*
Makes approximately 2 dozen Crisp at the edges, chewy in the middle. Stogged full of sweet raisins and incredibly morish! 225g butter, softened (1 cup) 225g caster sugar (1 cup plus 3 TBS) 170g Condensed milk (3/4 cup plus 2 TBS) 200g oats (scant 2 1/2 cups) 150g self rising flour (1 cup plus 1 1/2 TBS) 1/2 tsp cinnamon 150g raisins (1 cup) Preheat the oven to 180*C/350*F/ gas mark 4. Line two large baking sheets with baking paper. Set side. Cream the butter, sugar and condensed milk together until pale and light. Mix in the flour, oats and cinnamon to thoroughly combine. Stir in the raisins. Shape into golf-ball sized rounds and place onto the prepared baking sheets leaving plenty of space between (at least 2 1/2 inches). Bake for 15 to 18 minutes until golden edged. (Rotate the baking sheets halfway through the baking.) Leave on the baking sheet to cool for about 5 minutes before scooping off onto wire racks to finish cooling. Store in an airtight container. |