Oat Raisin Cookies
These oat raisin cookies are soft in the centre with lightly crisp edges and a gentle chew from the oats. The raisins add natural sweetness, while a hint of cinnamon brings warmth to every bite. They are quick to make, easy to store, and perfect for sharing with family or giving as a thoughtful homemade gift.
These oat raisin cookies are soft in the centre with lightly crisp edges and a gentle chew from the oats. The raisins add natural sweetness, while a hint of cinnamon brings warmth to every bite. They are quick to make, easy to store, and perfect for sharing with family or giving as a thoughtful homemade gift.
Servings 20 Cookies
Ingredients
- 150 g unsalted butter softened
- 120 g light brown sugar
- 60 g granulated sugar
- 1 large egg free range
- 1 teaspoon vanilla extract
- 150 g plain flour
- 1/2 tsp baking bicarbonate
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 150 g rolled oats
- 100 g raisins
Instructions
- Preheat the oven to 180°C (160°C fan) or gas mark 4. Line a baking tray with parchment paper.
- Place the softened butter, brown sugar and granulated sugar into a bowl. Cream them together until the mixture looks light and fluffy.150 g unsalted butter, 120 g light brown sugar, 60 g granulated sugar
- Add the egg and vanilla extract. Mix well until fully combined.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, combine the flour, baking bicarbonate, cinnamon and salt. Stir to distribute evenly.150 g plain flour, 1/2 tsp baking bicarbonate, 1/2 tsp ground cinnamon, 1/4 tsp salt
- Gradually add the dry ingredients to the butter mixture. Stir until a soft dough forms.
- Fold in the oats and raisins. Ensure they are spread evenly through the dough.150 g rolled oats, 100 g raisins
- Scoop out small portions of dough. Roll them into balls, then place them onto the prepared tray. Leave space between each one.
- Lightly press each ball to flatten slightly. This helps them bake evenly.
- Bake in the oven for 12 to 15 minutes. The edges should turn golden, while the centres stay soft.
- Remove from the oven and allow the cookies to cool on the tray for a few minutes. Then transfer them to a cooling rack.
Equipment
- Wooden spoon or electric mixer
- Measuring scales or cups
Notes
Tips:
Do not overbake. The cookies will firm up as they cool.
For extra flavour, add a pinch of nutmeg or a handful of chopped nuts.
If you prefer softer cookies, reduce the baking time slightly.
Store in an airtight container to keep them fresh for several days.
Serving:
Serve warm with a glass of milk or a cup of tea. Alternatively, pack them into a tin for a thoughtful homemade gift.
Nutrition
Calories: 159kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 34mg | Potassium: 87mg | Fiber: 1g | Sugar: 9g | Vitamin A: 188IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 1mg
