Oatmeal Raisin Cookies. SEE NOTE.

NOTE: This is a fund raiser for a local animal rescue. The $2.50 is for the recipe only. It is offered on the honour system. I realize anyone anywhere can copy it. BUT. A LOT of effort went into providing what I consider the best. The donation goes to a really good cause and I hope you will consider donating. I explain why here:
I made numerous recipes to come up with this one...the one I consider the best. I have tested and have had others test.... I am told my muffins are the best they ever tasted! Donation will go to Romina of Fuff Fuff Fuff Wild Bird Sanctuary ( see her Instagram here) . Romina has opened a sanctuary just outside Markdale for injured animals ( started with birds.... hopes to expand when she can afford, to all injured wild animals). Payment of the $2.50 is voluntary, but will REALLY help. Romina is struggling to pay for all this herself .For the cost of a cup of coffee you can help save an animal's life.

ALSO. If you are in the Markdale/Flesherton area I ask you to buy your baking supplies from me.... unlike items that can sit on the shelf for months, I always pick up fresh from my wholesalers... and fresh is important for optimum results. AND. You help me support various animal charities. REMEMBER. As explained here, I give a coupon for 100% of your Flourpower purchase, including the $15 shipping towards anything in my main gems and jewelry section!

If you want muffins made ready for you to eat, please check out Muffin of the Week here.

RECIPE:

Preheat oven to 350

You will need:

165 grams of butter ( softened, but not liquid)
150 grams of brown sugar ( ight or dark...your choice)
110 caster sugar
125 grams of All Purpose Flour
300 grams of rolled oats
230 grams of raisins
1 egg
2 tablespoons of water
2 teaspoons of vanilla extract
1 teaspoon of baking soda
1 teaspoon of cinnamon ( or 2 if you really like cinnamon...one will not give much cinnamon flavour)
Pinch of salt (1/8 to 1/4 of teaspoon)

1) Beat eggs and butter with electric mixer until light and fluffy. Then beat in the egg, the water and the vanilla extract
2) In another bowl, mix the flour, baking soda, and cinnamon
3) Add the two together, and mix in the oats and raisins. Do NOT overmix... just until all combined
4)Use about a 1 1/2 inch scoop to make balls of dough ( or roll out with your hands and place on a baking pan lined with parchment paper, about 2 inches apart to allow for spread as they cook
5 Cook for about 12 to 14 minutes until edges are crispy. Remove and allow to cool for about 5 minutes before carefully removing and cooling on a rack.