Oatmeal and raisin cookies.

Whenever I cook something with flour in it, Rooney gets all excited, putting his paws in the bowl and then putting flour all over his face. He's like a little kid that is too impatient to wait for the cookies to be cooked, so just eats all the batter raw.

Oatmeal and raisin cookies are such an American thing. I never say oatmeal, or cookies, or raisins. I say biscuit and oats. I don't even know if there's a difference between sultanas and raisins. (Is there a difference? Please let me know).

But if you say oat and sultana biscuits, they just don't sound quite as appatising, somehow. But thats ok. We'll eat them anyway, because these biscuits are tasty as. They're thick and chewy and all you could ever  want from a biscuit. If you made them with choc chips instead of sultanas, it'd be heaven!

Recipe:

Adapted from smitten kitchen

Oven- 170

1/2 cup butter, softened

2/3 cup brown sugar

1 egg

1/2 tsp vanilla extract

3/4 cup plain flour

1/2 tsp baking powder

1/2 tsp cinammon

1/2 tsp ground ginger

pinch salt

1 1/2 cup oats

3/4 cup sultanas

Cream butter, sugar, egg and vanilla

Add the dry ingredients, and mix

Spoon teaspoon sized balls onto a lined tray, and chill for half an hour (to stop the biscuits from spreading).

Bake for 10-12 mins. Should be gold around the edges but still soft.