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Two mouth watering oatmeal and raisin cookie recipes

Two mouth watering oatmeal and raisin cookie recipes

No one can resist a good, wholesome cookie. Cookies come in many varieties and flavours but nothing compares to the decadence of an oatmeal and raisin cookie. The store bought ones taste amazing but if the cookies are freshly baked at home, the feeling and the aroma adds a whole new dimension to the cookie eating experience. Be it at tea time or as a mid-meal snack, they can be enjoyed anytime.

Recipe for oatmeal and raisin cookies:
Butter ¾ cup
White Sugar ¾ cup
Brown Sugar ¾ cup
All-purpose flour 1 ¼ cup
Rolled Oats 2 ¾ cups
Raisins 1 cup
Eggs 2
Vanilla essence 1tsp.
Cinnamon Powder ¾ tsp.
Baking Soda 1tsp.
Salt 1/2 tsp.

Preheat the oven to 190 degrees C. Add cookie sheets onto a baking tray and set aside. In a large bowl, mix together the butter, brown sugar and white sugar until it is smooth. Beat the eggs and the vanilla essence with the butter and sugar mix until fluffy. In another bowl, combine the flour, salt, cinnamon powder and baking soda. Slowly add this to the butter mix and stir well. Fold in the oatmeal and raisins gradually. Take spoonfuls of the cookie dough and drop it on the tray. Bake for about 8-10 minutes until golden brown. Cool before eating. Enjoy!

Chocolate chip, oatmeal and raisin cookies
¾ cup butter, softened
¾ cup granulated sugar
¾ cup firmly packed dark brown sugar
2 large eggs
1 cup uncooked quick-cooking oats
350g semisweet chocolate chips
1 cup raisins
1 ½ teaspoons vanilla essence
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt

Preheat the oven to 180 degrees Celsius. Line a tray with parchment paper and set it aside. Use an electric mixer to beat the butter and sugar to a creamy consistency. Add in the vanilla essence and eggs till it is well combined. In a separate bowl, combine the flour, oats, baking soda and salt thoroughly. Add in the raisins and chocolate chips and mix well. Add this mixture into the butter mix gradually until everything is folded in evenly. Use a tablespoon or an ice cream scoop to drop the dough onto the tray. Bake for about 10-14 minutes. Allow cookies to cool before removing them from the tray. If there is any cookie dough left over, it can be wrapped with cellophane and stored in the freezer for up to three months.

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