Oatmeal Raisin Chocolate Chip Cookies

Preheat the oven on to 175C (350F). Line two baking trays with baking paper, set aside.

Prepare the dry ingredients. In a medium-sized mixing bowl, whisk the oats, flour, baking powder and salt together. Set aside.

Prepare the wet ingredients. In a large mixing bowl, beat the butter and brown/white sugar together using a stand mixer or electric beater at a medium speed until light and fluffy, ensuring you scrape the sides and bottom of the bowl. Add the egg and vanilla extract and beat until incorporated.

Add the oat mixture to the butter mixture and beat at a low speed until it just comes together. Gently fold in the chocolate chips and raisins until the mixture just comes together.

Using a cookie scoop, scoop balls around 3 cm large and place onto the lined baking tray. Each cookie should have ample spacing to allow the cookies to spread. I put around 7 cookies per tray. Bake for around 13-15 minutes or until each cookie has become brown on the edges and is beginning to slightly brown on the top. Allow the cookies to cool on the baking tray for around 10 minutes, then transfer to a cooling rack.

Let the cookies cool completely, then store them in an airtight container at room temperature for up to 3 days and in the fridge for up to 5 days.