Oatmeal raisin cookies

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Beat the butter and both sugars for 2 minutes. Mix in the egg and vanilla until smooth.

2. 02

   Mix the flour, baking powder, cinnamon, and salt. Fold into the butter mixture with a spatula, followed by the oats and raisins.

3. 03

   Divide into 20 portions of about 38 g and roll into balls. Cover and refrigerate for 30 minutes so the oats absorb some moisture.

4. 04

   Preheat the oven to 180 °C. Arrange on two parchment-lined baking sheets, 5 cm apart, and gently flatten to 1 cm thick.

5. 05

   Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers no longer look raw. The listed total includes both sheets.

6. 06

   Rest on the baking sheet for 5 minutes, then on a rack for 10 minutes. Store completely cooled cookies in an airtight container for up to 4 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.