Approximately 16 pieces

To prepare:
100g raisins

For the dough:
250g butter, softened
* 150 * 80 g brown sugar white sugar
* 1 package Dr. Oetker Bourbon vanilla sugar
* 1 level tsp gem. Cinnamon
* 2 eggs (size M)
* 180 g flour
* ½ level tsp Dr. Oetker Backin
* 150 g soft oatmeal

Method:
give the raisins in a small bowl and fill with warm water. Soak the raisins for about 10 minutes.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

beat the butter in a mixing bowl with electric mixer with whisk at the highest level in about 2 minutes until fluffy.

Both types of sugar with vanilla sugar and cinnamon. The sugar-cinnamon mixture to the butter. The ingredients are about 2 minutes to beat.

Stir in the eggs one by one. The raisins Drain well and stir briefly.

Mix flour with baking powder and oatmeal. The flour-oatmeal mixture into 2 portions over medium heat just below the butter mixture stirring.

Place the dough in large piles on apricot baking sheets (greased, lined with baking paper) set.

It can be a lot of distance between the Teighäufchen. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The oatmeal-raisin cookies bake for 13-15 minutes per baking sheet.

The oatmeal-raisin cookies with the parchment paper from baking sheets to cool on cake racks and take leave.

Tip: If you like it a bit more varied, replace the raisins with dried cranberries or dried sour cherries.

Oatmeal Raisin Cookies