Ingredients:
12 tablespoons unsalted butter, softened ( 175g)
3/4 cup firmly packed light brown sugar ( 160g)
2/3 cup granulated sugar ( 130g)
1 large eggs
1 teaspoon vanilla extract
2 cups rolled oats ( 170g)
1 1/4 cups all-purpose flour ( 160g)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups raisins, if desired ( 200g)
Directions:
Preheat oven to 375 F/190 C/Gas Mark 5.
Cream together; butter and sugars until light and fluffy.
Add egg and vanilla extract; beat until well combined.
In a small bowl combine oats, flour, soda, baking powder and salt.
Mix into butter mixture until just combined.
Stir in raisins if desired.
Drop the dough by heaped tablespoons onto ungreased baking sheets, leaving a 2″ gap between each mound.
Tip: I used a dessert-spoon and made ovals rather than balls (quenelles, if we’re being posh) as I heard that this caused the dough to spread less.
Bake for 12-15 minutes until golden brown.
Cool on sheet for at least a minute before transferring to a rack.
Servings: 32
Time preparation: 10 min.
Time total: 22 min.