Chewy oatmeal raisin cookies

Ingredients

• 325 g of flour
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1/4 teaspoon of salt
• 125 g of unsalted butter, cut into small cubes and at room temperature
• 220 g of brown sugar
• 125 g of white sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 140 g of rolled oats
• 375 g of black grapes

Preheat the oven to 180 °C and line two baking sheets with parchment paper.

In a bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.

Whip the butter and sugar together in a mixer until smooth. Add the eggs and vanilla, and mix until combined. Gently fold in the flour and rolled oats, mixing briefly to avoid overworking the dough. Add the grapes and mix with a spoon.

Spoon generous amounts of dough onto the baking sheets, spacing them about 7 cm apart; the shape doesn’t need to be perfect, as the dough will spread during baking. Place one baking sheet in the oven and then the other. Bake for 15-20 minutes: the cookies are ready when the top is slightly firm to the touch. Let them cool on the baking sheet, then transfer them to a wire rack.