Soft and chewy oat and raisin cookies are an old fashioned favourite! They are very easy to make and are great for a quick energy boosting snack at any time of the day.
In a world of fancy elaborate baking, at the end of the day you just can’t go wrong with a good old fashioned oat and raisin cookie.
I’ve been making this recipe for many years and I’m not sure why I’m only sharing it now! Better late than never, right?
why you should make these oat and raisin cookies
There are countless recipes online for oat and raisin cookies – why should you pick this one?
- They are quick and easy to make – ideal if you need to rustle up something in a hurry!
- You don’t need to chill the dough – major bonus in my eyes!
- They make a great after school snack/lunchbox treat/energy boosting snack for that 3pm “slump” – they contain oats and dried fruit, so there are definitely worse choices, agreed?
- They are soft and chewy in the middle, a little crisp on the outside and packed full of flavour
ingredients used for making oat and raisin cookies
I prefer to use proper block butter for cookies – you can use margarine, but I’ve found it can affect the taste and texture of the cookies. They also tend to spread out if you use water based baking spread or margarine.
soft light brown sugar and granulated sugar
A combination of soft brown sugar and granulated (white) sugar gives the best texture and flavour in these oatmeal cookies. White sugar gives the cookies structure, while brown sugar adds moisture and a lovely caramelised flavour we all love in a cookie.
I use rolled (porridge) oats in this recipe. I don’t recommend using instant (quick) oats – the recipe won’t turn out as well.
Vanilla extract is a pretty essential ingredient in these cookies – but please use proper extract, not essence.
If you aren’t a raisin fan, you can leave them out and just make oatmeal cookies. You could also swap them for dried cranberries.
If your raisins seem a little dry, soak them in warm water – or even better – rum or whisky! before adding them to the cookie dough. Soak them in the liquid for about 30 minutes, then dry well on paper towels.
tips for making these oat and raisin cookies
If you prefer soft cookies, bake them for 12 minutes. For crispy cookies, bake for 15 minutes. Obviously te longer you bake them, the drier they will become.
The extra few minutes in the oven makes a huge difference – I prefer cookies that are soft in the middle, so I bake them for just 12 minutes.
looking for more cookie recipes?
- 250g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 150g rolled oats
- 175g soft butter
- 200g soft light brown sugar
- 100g granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable or sunflower oil
- 200g raisins
- Preheat the oven to 180C/160Fan/350F/gas mark 4. Grease and line a couple of large baking sheets.
- Mix together the flour, bicarbonate of soda, cinnamon if using, salt and rolled oats in a large bowl.
- Cream together the butter and both sugars until the mixture is pale and light, then beat in the egg, vanilla extract and oil until the mixture is smooth.
- Add the dry ingredients and the raisins to the creamed mixture, stirring until thoroughly combined.
- Using your hands, roll the cookie dough into tablespoon sized balls and place on the lined baking sheet, leaving 3-4cm of space between each one to allow for spreading.
- Bake the cookies for 12 minutes for soft cookies and 15 minutes for crispy, chewy cookies. They should be light golden around the edges. The cookies will still be quite soft in the middle, so leave them on the baking sheets for at least 5 minutes before transferring to a wire rack to cool.
Nutrition InformationYield 18 Serving Size 1
Amount Per Serving Calories 261Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 101mgCarbohydrates 42gFiber 2gSugar 23gProtein 3g
Calories and nutritional information are provided by a third party application and should be used as indicative figures only.