{Oatmeal & Raisin Cookies}

Am I really going to talk about the weather? you bet because melbourne drives me crazy, I mean seriously on sunday it was thirty and on monday its thirteen, what the? So its a cold and drizzly monday, I got up this morning and put on shorts, then later added my ugg boots, lucky I'm not going anywhere today.

We've had a mega weekend including work, driving to the country, dinner and a sleepover with pals, our local kids big day out where the boys got to sit in a fire engine and make a slinky apple (I really want one of those machines) a swim at the local pool then home to mates, pizza and the rugby world cup game which just about made me vomit up my mexicana. 

Someone asked me yesterday if I enjoyed the game, no I did not enjoy the game, it was torturous but man am I happy now its sunk in that it's over and we won it. So back to the cookies, I had half a bag of raisins in the cupboard and a hankering to add an apron to my shorts and uggboot combo, so here we are, an altogether american cookie that you won't feel too guilty eating.

...the cookies
175g butter, room temp
2/3 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plain flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins

Preheat oven to 175. In a large bowl or your mixer bowl, cream the butter and brown sugar, then add the egg and vanilla mix until smooth. Sift over the flour, baking soda, cinnamon and salt give it a whizz then add the oats and raisins and combine them.

Cover the bowl with clingfilm and rest it for a bit in the fridge (half an hour) then put teaspoon sized dollops onto a lined baking tray leaving a bit of space between. Bake them for 10 to 12 minutes, taking them out when they are golden around the edges. Leave them on the hot baking tray for five minutes before transferring them to a rack to cool.