[Ingredients]
85g unsalted butter - room temp
115g light muscovado sugar
1 beaten egg
115g self raising flour
55g medium oatmeal
170g raisins
[Steps]
Preheat oven 180degC.
Beat butter and sugar together until pale and fluffy. Gradually beat in egg.
Sift flour over and gently fold it in with raisins and oatmeal.
Drop heaped tsp of mixture onto 3 greased baking trays, leaving enough space around each cookie.
Bake for 10 to 15mins or until golden brown.
Allow it to cool slightly on the baking tray and transfer to the cooling rack.
Cookies can be kept in an airtight container for 3 to 4 days.