Makes: 2 dozen cookies
⅔ cup (160 ml) unsalted butter, at room temperature
1 cup (250 ml) packed dark brown sugar
1 large egg, at room temperature
1 cup all-purpose flour
1 Tbsp (15 ml) fancy molasses (or golden syrup)
2 tsp (10 ml) vanilla extract
½ tsp (2 ml) baking powder
½ tsp (2 ml) salt
½ tsp (2 ml) baking soda (Bicarbonate of soda)
½ tsp (2 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
1½ cups (375 ml) rolled oats
1 cup (250 ml) raisins
1. Preheat the oven to 375 °F (190 °C) and line 2 baking trays with parchment paper.
2. Cream together the butter and brown sugar until smooth. Add the egg and blend. Stir in the molasses and vanilla.
3. In a separate bowl, combine the flour, baking powder, salt, baking soda and spices. Add this to the butter mixture and stir until blended. Stir in the oats and raisins.
4. Drop tablespoonfuls of dough onto the prepared baking trays, leaving about 1½-inches (4 cm) between the cookies and bake for 7-9 minutes, until the cookies start to brown around the edges and loose their shine.
The cookies will keep up to 5 days in an airtight container.