115 Gr. Unsalted butter (1/2 cup)
125 Gr. Light brown sugar (2/3 Cup)
1 Large egg
1/2 teaspoon vanilla extract (3/4 Cup)
95 Gr. All-purpose flour
1/2 teaspoon baking soda – no more – the cook becomes salty otherwise
1/2 teaspoon ground cinnamon
Dash of Grated Nutmeg
1/4 teaspoon table salt
120 Gr. Old-fashioned rolled oats (1 1/2 Cup)
100 Gr. Raisins
Using a hand mixer, beat the butter and brown sugar, until creamy and smooth. Add the egg, vanilla extract and mix again.
Sift the flour, soda, cinnamon and salt over the same bowl and mix well.
Add the oatmeal and raisin and mix well.
Using an ice cream spoon, prepare the cookies on a baking pan, covered with parchment paper.
Using the tip of your fingers with a little bit of water, flatten them ever so slightly.
Leave them to rest in the fridge for 30 minutes as they can get sticky. (Optional)
Bake in a preheated 180 Celsius oven for 12-15 minutes. I rotate the pan after 6 minutes to ensure even baking.