Oats and Raisin cookies
These soft-eating cookies have a delicious sweet taste and makes a nice gift. Keep airtight to prevent going too soft.
200 g butter or margarine
125 ml (½ cup) caramel brown sugar
60 ml (¼ cup) white sugar
2 extra-large eggs
5 ml (1 tsp) vanilla essence
375 ml (1½ cups) cake flour
5 ml (1 tsp) bicarbonate of soda
5 ml (1 tsp) ground cinnamon
3 ml (½ tsp) salt
250 ml (1 cup) rolled oats
150 g (1 cup) Safari seedless raisins
1. Beat the butter and sugars together until creamy. Add eggs, one at a time with essence and beat well until light and fluffy.
2. Sift flour, bicarbonate of soda, cinnamon and salt together. Add oats and raisins and mix well.
3. Drop tablespoons of dough onto greased baking trays. Flatten slightly.
4. Bake in a preheated oven at 180 °C for 12 - 15 minutes or until golden brown. Cool a few minutes on the baking tray. Remove and cool further on a wire rack. Store in an airtight container.
Makes about 40 cookies
Substitute the raisins and cranberries with Safari raisins and cranberries, chopped nuts or chocolate chips, if preferred.