Oatmeal and raisin cookies
- Published: 31 Mar 13
- Updated: 18 Mar 24
These easy oatmeal cookies are packed with oats and raisins, perfect for a healthy snack or dunking into tea. They’re freezable too – check out the tips at the bottom of the recipe!
For something a bit different, why not take a look at our carrot cake cookies? They’re deliciously nutty. Or find all our cookie recipes in one place.
Ingredients
- 115g unsalted butter, softened
- 125g soft light brown sugar
- 1 large free-range egg
- ½ tsp vanilla extract
- 95g plain flour
- ½ tsp bicarbonate of soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 120g rolled oats
- 120g raisins
Method
- Preheat the oven to 180°C/fan 160°C/gas 4 and line a large baking sheet with baking paper. Put the butter, sugar, egg and vanilla into a large bowl, then cream together with an electric hand mixer until smooth.
- In a separate mixing bowl, mix the flour with the bicarbonate of soda, cinnamon and salt. Stir the flour mixture into the butter mixture to form a dough, then add the oats and raisins and stir to combine. Wrap the dough in cling film, then chill in the fridge for 10 minutes.
- With damp hands, roll the dough into equal-size balls, using about 2 tbsp mixture for each (or see tip). Flatten into patties, then arrange on the prepared baking sheet, 5cm apart. Bake for 10-12 minutes until golden at the edges but still looking a little underbaked on top. Remove the cookies from the oven and leave on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Recipe from April 2013 Issue
Nutrition
- Calories
- 254kcals
- Fat
- 11.5g (6.4g saturated)
- Protein
- 3.6g
- Carbohydrates
- 37.1g (20.1g sugars)
- Fibre
- 1.8g
- Salt
- 0.3g
delicious. tips
For equal-size cookies, use an ice cream scoop to pick up the dough, then press onto the lined baking sheet. The cookies will still be soft when you take them out of the oven, but don’t be tempted to cook them further – they will firm as they cool.
To freeze: Shape the uncooked cookie dough into a log, wrap well in cling film, then freeze. To bake, cut off as much dough as you need, defrost fully, then bake your cookies to order.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Save recipe
Cookie recipes
Carrot cake cookies
Fragrant carrot cake meets golden cookies in this delicious mash-up...
-
Easy
Save recipe
Cookie recipes
Giant chocolate and toffee cookie
This giant chocolate chunk and toffee cookie recipe is easy...
-
Easy
Save recipe
Biscuit recipes
Healthier chocolate chip cookies
Our healthier recipe of this favourite tea time treat uses...
-
Easy
Save recipe
Biscuit recipes
Milk chocolate chip cookies
Crisp round the edges, perfectly chewy centre with melting studs...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
I’ve made 4 batches with great success, then I tempered some chocolate, then dipped each cookie in, my family and friends go mad for them. If you want pics just ask :-))
Thanks for the recipe!
I love this recipe because it’s a come my boys before dinner. Cheap and fun to make for a yummy after school break!
I love this recipe because it’s easy to make, the ingredients are inexpensive and they are fairly nutritious for my hungry growing boys. The perfect after school snack!