Soft and Chewy Oatmeal Raisin (and Blueberries) Cookies

Ingredients

• 200g of room temperature butter

• ¾ cup of brown sugar

• ¼ cup of white sugar

• 2 eggs (medium/large)

• 1 Tablespoon of vanilla extract

• 1 Tablespoon of molasses

• 1½ cups of flour

• 1 Teaspoon of baking soda

• ½ Teaspoon of salt

• 2 Teaspoons of cinnamon

• ½ cup of raisins

• ½ cup of (dried) blueberries

• 3 cups of rolled oats

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Preparation

1. In a mixer bowl, mix the butter with sugar using a mixing pad in medium speed, at least for 3 minutes. every now and then scrape the butter from the sides.

2. Add the eggs, vanilla & molasses one at a time and mix on medium speed until combined (2-3 minutes). Set aside.

3. In a separate bowl, whisk the flour, salt, cinnamon baking soda

4. Add the flour mixture (gradually...) to the wet ingredients and mix on low until combined.

5. Wash in warm water the raisin and blueberries until softened (should be 3-5 minutes)

6. Add the raisin, blueberries and oats, one by one, to the mixer bowl and mix using a spatula

7. The dough will be thick, yet very sticky

8. Cover the bowl and refrigerate for 1 hour * If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

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Baking time!

1. Set the oven to 180c for 15 minutes prior to actual baking

2. Using two spoons (or cookie scoops) place the mixture balls with 5cm apart of each other. (Personal advice, sprinkle some kosher salt on top)

3. Bake of 12-14 minute, until the edges are golden brown.

4. Cool down before moving the cookies as they are soft when taken out of the over

5. Move to a cookie jar, keep in mind they are good for 1 week, so eat them quickly ;P

Bon Appetit!