Oatmeal Raisin Cookies [132] – Anna Olson

Preheat oven to 375°F (fan-forced oven 20°C lower). Line two baking trays with baking/parchment paper.Using a hand whisk, cream the butter, sugar and brown until light and smooth. Beat in the egg and stir in the vanilla extract.In a medium bowl, combine flour, cornstarch, cinnamon, ginger, baking soda, salt and allspice.Fold in the dry ingredients into the butter mixture gradually until thoroughly combined. Stir in the rolled oats followed by the raisins.Scoop out 2-cm diameter dough using a teaspoon and drop onto the baking tray with 2-inch gap in between. Bake the cookies for 10 minutes (mine took 9 minutes as they are smaller than the recommended tablespoon-size dough) or until the edges are lightly brown. The cookies look under-bake, but they firm up once cooled. Let the cookies sit on the tray for 5 minutes before transferring them to cool completely on a wire rack.