If you are making these cookies in a jar:

Fill a 900ml (2 pints) wide-mouth jar with the dry ingredients in the following order: oats, raisins, sugar, walnuts, flour (mixed with cinnamon, baking soda and salt).

To make the cookies, preheat the oven to 180C/350F and line a large baking sheet with baking paper.

Melt the butter in a small pot or microwave, then cool slightly.

Mix all the dry ingredients into a large bowl until well combined.

Beat the egg with the vanilla.

Add the melted butter, beaten egg & vanilla and mix with the dry ingredients until well combined. You can do this by hand.

Divide the dough into 12 pieces (weighing approx. 55 grams each) and roll into balls with your hands. Place these balls on the baking sheet allowing space between the cookies to spread. Press down on each dough ball a little to flatten.

Bake for 12 – 13 minutes until golden brown on the top and edges. Allow to cool on the baking sheet.

If you are making these cookies from the recipe alone:

Beat the butter and sugar with an electric mixer until light and fluffy. Approx 2 – 3 minutes. You can use a stand mixer with the paddle attachment for this recipe.

Add the egg and vanilla and beat until well incorporated.

Add the rest of the dry ingredients and mix briefly until well combined.

Roll and bake the cookies as per the recipe above.