Introduction
There’s something incredibly comforting about a classic oat and raisin cookie. This recipe delivers the perfect balance of chewy centers, crispy edges, and a warm, buttery sweetness. You’ll find they are wonderfully hearty from the oats and get a delightful burst of fruity flavor from the plump raisins in every bite.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 18 cookies
Ingredients
- 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 powder (use half this amount if you prefer less rich vanilla flavor)
- 1 tablespoon vegetable or sunflower oil
- 200g raisins
Instructions
- Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Line two large baking trays with parchment paper.
- In a medium bowl, whisk together the plain flour, bicarbonate of soda, ground cinnamon (if using), and salt. Stir in the rolled oats until well combined.
- In a separate large bowl, use an electric mixer or wooden spoon to cream together the soft butter, soft light brown sugar, and granulated sugar until pale and fluffy.
- Beat the beaten egg, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and vegetable or sunflower oil into the butter and sugar mixture until fully incorporated.
- Gradually add the dry oat and flour mixture to the wet ingredients, mixing on a low speed or folding with a spatula until just combined.
- Gently fold in the raisins until they are evenly distributed throughout the dough.
- Scoop portions of dough (about 2 tablespoons each) onto the prepared baking trays, leaving at least 5cm (2 inches) between each to allow for spreading. Slightly flatten each mound with your fingers or the back of a spoon.
- Bake for 12-15 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Allow the cookies to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Make them Giant: For bakery-style cookies, use a 1/4 cup measure to scoop the dough. Increase the baking time by 2-3 minutes.
- Chewy vs. Crispy: For chewier cookies, bake just until the edges set. For a crisper cookie all the way through, bake for the full 15 minutes or until golden across the top.
- Ice Cream Sandwich: Once completely cool, sandwich a scoop of vanilla ice cream between two cookies for a decadent treat.
- Flavour Boost: Soak the raisins in hot water or tea for 10 minutes before draining and adding to the dough for plumper, juicier bursts of flavour.
Tips for Success
- Ensure your butter is properly softened to room temperature for easy creaming and a uniform texture.
- For perfectly round cookies, use a spoon or a cup to gently shape the cookies into circles immediately after they come out of the oven while they are still soft.
- Rotate your baking trays halfway through baking for even colouring, especially if your oven has hot spots.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. To refresh them and restore a slight crispness, place a cookie in a toaster oven or conventional oven at 160°C (140°C fan) for 2-3 minutes.
FAQ
Can I use quick oats instead of rolled oats?
Yes, but the texture will be less hearty and more uniform. Rolled oats (old-fashioned oats) provide the best chew.
Why is there oil in the recipe?
The tablespoon of oil adds extra moisture, helping to keep the cookies tender and preventing them from becoming too dry or crumbly.
My cookies spread too much. What happened?
This is likely because your butter was too warm or melted. Ensure your butter is soft but still cool to the touch. Also, make sure your baking trays are cool before adding the next batch of dough.
Can I make the dough ahead of time?
Absolutely. You can portion the dough onto a tray, freeze until solid, then transfer the balls to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
Why are my cookies cakey?
This can happen from over-measuring the flour. For best results, spoon the flour into your measuring cup and level it off with a knife, or use a digital scale as the recipe recommends.
Can I omit the cinnamon?
Of course. The cinnamon is listed as optional and simply adds a warm, spiced note. The cookies will still be delicious without it.