Proper Oatmeal Raisin Cookies

What you’ll need

• 125 g unsalted butter (soft enough to bully with a spoon)
• 100 g light brown sugar
• 75 g white sugar
• 1 medium egg
• 1 tsp vanilla (optional, but makes you feel fancy)
• 1 tsp cinnamon (optional, very “grown-up biscuit”)
• 150 g plain flour
• 150 g rolled oats
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp sea salt
• 200 g raisins (see below for suggested variation suggestions) 

Method

1. Mix, or ..erm, "cream" the butter and sugars together. This are your wet ingredients.
2. Add the egg, and vanilla, continue mixing.
3. In another bowl, mix together all of your dry ingredients. Cinnamon, flour, oats, baking powder, bicarb, and sea salt.
4. combine with the web ingredients.
   
5. Stir in the raisins. Accept quality control losses.
6. Roll into 10 chunky balls (about 85 g each). Chill in the fridge for 1 hour, or in the freezer for 30 minutes.
7. Preheat oven to 200°C / 180°C fan.
8. Bake for 15-18 minutes. Golden edges, soft middle.
9. Cool for 30 minutes.

Notes

• Soft when hot = perfect when cool.
• If one breaks, that’s the baker’s tax.
• Warm cookie + milk = instant respect.

Variations

• Swap raisins for dried cranberries, blueberries, or a mix.
• Keep total dried fruit at 200 g.
• Chocolate chips are allowed if peace is required.