Oatmeal Raisin Cookies

Oatmeal Raisin cookies

1/2 cup butter (113g)
1/2 cup firmly packed light brown powdered jaggery or palm jaggery
1/6 cup (32 g)
1/4 cup thick yoghurt
1/2 teaspoon pure vanilla extract
1/2 + 1/4 cup maida (100g)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon powder
1 1/2 cups quick cooking oats 130g
1/2 cup dark or golden raisins 70g

Method:
Preheat your oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.

In the bowl of your hand mixer, beat the butter until smooth.
Then add the brown and white sugars and beat until creamy and smooth (about 2 - 3 minutes).
Scrape down the sides of your bowl as needed.
Add the yoghurt and beat until well combined, along with the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Add this mixture to the batter and beat until incorporated.
Stir in the quick cooking oats and raisins.

For large cookies, use 1/4 cup (60 ml) (60 grams) of batter (I like to use an ice cream scoop) and place six cookies on each baking sheet.
Flatten the cookies slightly until they are about 1/2 inch (1.25 cm) thick.
Bake the cookies for about 14 - 16 minutes rotating the cookie sheets halfway through the baking time. The cookies are done when golden brown around the edges but still a little soft in the centers.
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to finish cooling.
These cookies will keep several days at room temperature. They can also be frozen.

Makes about 9 large cookies