These oatmeal cookies are soft and perfect for little hands and tummies
by Lindsay Evans
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2 cups all purpose flour
1/2 cup thick cut rolled oats
1 tsp cornstarch
1 tsp baking soda
1 tsp sea salt
1/2 tsp (2 mL) ground cinnamon
1/4 tsp ground cloves
1 cup (250 mL) unsalted butter, softened
1 cup (250 mL) firmly packed brown sugar
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) pure vanilla extract
1 cup (250 mL) raisins (or chocolate chips!)
Preheat oven to 350 F. Line a large baking sheet with parchment and set aside.
In a medium bowl, combine flour, oats, cornstarch, baking soda, salt, cinnamon and cloves. Stir with a fork and set aside.
Cream together butter and sugars until light and fluffy, about 3 to 4 minutes. Add egg and beat until well combined. Beat in vanilla. Gradually stir in flour mixture using a wooden spoon, until just combined. Stir in raisins.
Drop tablespoonfuls of dough onto prepared cookie sheet (add more for larger cookies). Bake in preheated oven for 8-10 min, or until golden around edges and set in the middle
TIP! ensure you cream your butter and sugars together for at least 3 minutes - it will make an enormous difference in your cookies.