About this recipe:Soft, chewy cinnamon and raisin cookies- these won't last long enough for you to put them in a tin!
Makes: 60 cookies
3 eggs, beaten
2 teaspoons vanilla extract
1/2 teaspoon almond extract
225g butter, softened
145g soft brown sugar
200g caster sugar
300g plain flour
2 teaspoons bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
160g porridge oats
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Method Prep:10min › Cook:10min › Ready in:20min
In a small bowl, combine the eggs, vanilla extract, almond extract and raisins. Cover and refrigerate for at least one hour. Preheat oven to 180 C / Gas 4. Lightly grease or line 2 baking trays.
In a medium bowl, cream together the butter, brown sugar and caster sugar until smooth. Combine the flour, bicarbonate of soda, salt and cinnamon; stir into the sugar mixture. Mix in the raisin mixture until well blended. Stir in oats. Roll into 2.5cm balls and place them 5 cms apart on the trays.
Bake for 8 to 10 minutes. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.