Old-Fashioned Chewy Oatmeal & Raisin Cookies

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 Lovely and old-fashioned. From the book "Lavender & Lovage." You can buy self-raising flour but can also look up how to substitute if you want to make them and don't have it.



  • 300 g self-raising flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 115 g unsalted butter
  • 225 g golden caster sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 2 free-range eggs, lightly beaten
  • 120 g jumbo oats
  • 150 g raisins (soaked in warm water for 2 to 3 hours or overnight, then drained)

Pre-heat oven to 180°C/350°F/Gas mark 5. Line two baking sheets with greaseproof baking paper.
Melt the butter and set to one side to cool slightly.

Mix the flour with the baking powder and salt.

Add the remaining ingredients, mix well, making sure there is no flour left and you have a soft dough.
Take an ice cream scoop and scoop up small balls of the cookie dough, about the size of a large egg, and drop them onto the prepared baking sheets. Or, if the dough is stiff, you can stamp them out with a cookie/biscuit cutter.

Flatten them with the back of a spoon slightly and bake in pre-heated oven for 15 to 16 minutes. The cookies should have a golden-brown crust when they are ready, but still have a slightly soft centre.

Remove them from the oven and allow to cool slightly on the baking sheet for 2 top 3 minutes to firm up, before carefully removing them to a wire rack to cool completely.

Store in an airtight tin for up to 4 days or freeze them once they are cool with greaseproof paper in between each cookie.

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