Makes 15 Cookies, Total time 2 hours
130g Soft Light brown Sugar
100g Soft Dark Brown Sugar
2tbs Golden Syrup
1tsp Baking Powder
200g Self Raising Flour
200g Rolled Oats
Melt the butter in the microwave or in a saucepan.
In a mixing bowl combine the melted butter, light brown sugar, dark brown sugar, vanilla, ginger and cinnamon.
Add the egg and golden syrup, then mix until fully combined.
Sieve in the flour and baking powder.
Gently mix until all the flour is combined.
Add in the oats and raisins then gently fold them in.
Cover the bowl with cling film and leave to chill in the fridge for at least an hour.
Heat the oven to 180*c.
Line a baking tray with parchment paper.
Scoop and roll balls of cookie dough (1tbs each).
Place 6 balls of the cookie dough onto the baking tray with room in-between as they will spread.
Place the tray of cookie dough balls in the oven and bake for 15 minutes.
Leave the cookies to cool down until they have firmed up enough to easily remove from the tray.
Repeat the baking process until you have used up all of your cookie dough.
(You can also freeze the leftover cookie dough in a log shape rolled in parchment. That way you can bake delicious cookies whenever you'd like. Simply pre-heat your oven to 180*, cutting disks off the cookie dough log for however many cookies you'd like, placing the disks onto a lined baking tray and baking for 15-20 minutes.)