*This post may contain affiliate links. Please see my disclosure for more details!*
Delicious soft, chewy and epic Oatmeal Raisin Cookies!
Yes, that’s correct… I’ve finally published my oatmeal raisin cookie recipe! Let the celebration begin because oh holy moly you guys kept asking for them!! Say hello to your other new cookie obsession!
After the recent successes of my Red Velvet NYC Cookies, Triple Chocolate NYC Cookies and of course… the classic NYC Chocolate Chip Cookies all I had was request after request for an Oat & Raisin version… and here we are!
I will of course get comments saying “ewww raisins” and I get the hate – a lot of people don’t like raisins, but this flavour is ICONIC. It is beyond epic and I am in love. It’s amazing. Also, these have cinnamon in which can be just as controversial! Anyway…
The recipe is basically very very similar to my NYC Cookies, because this is essentially just an Oat & Raisin version of them. The base remains very similar, but some of the flour has been removed and replaced with oats!
I’ve seen varying recipes for these over the years, with some using far more oats, and some using far less – but I found my personal favourite was a 50/50 mix! You get enough oats for that delicious flavour, but also enough flour to make sure it remains a good cookie!
The texture for these is lovely and soft, but the outside is quite chewy – and that’s the best thing ever. The raisins give a softer texture, just like you would get with chocolate chips (side note, if you don’t like raisins, you can use chocolate chips in them!).
Like my other cookies, I love the two different sugars in the mix – the light brown sugar gives a lovely flavour, and the granulated sugar is ideal for the cookie. You can use all light brown sugar, or all white granulated sugar!
You can sub the sugars for dark brown sugar too – but generally I avoid caster sugar when it comes to cookies these days as I find it can spread too much! For the best texture, I recommend the granulated/soft sugar sizes!
I use plain flour, and add in baking powder – but you can use 150g of self raising, and remove the baking powder from the recipe! One thing that is different with these, is I do find you have to squish the cookie slightly before baking.
I tend to weigh the cookies out to 85g each (slightly smaller than the NYC Cookies, but you can make them even smaller or bigger if you wish) – and then squish them down slightly to about 2cm thick – then I freeze them for 30 minutes before baking. You can use the fridge for an hour instead!
The cookies can easily be kept frozen for up to three months before baking, the baking time will just increase ever so slightly to probably more 14-15 minutes, but otherwise you will get the same epic result of a delicious cookie! I hope you love this recipe, and if you have any questions then leave them below! x
Oatmeal Raisin Cookies!
- 125 g Unsalted Butter/Stork
- 100 g Light Brown Sugar
- 75 g White Granulated Sugar
- 1 Large/Medium Egg
- 1 tsp Vanilla (optional!)
- 1 tsp Ground Cinnamon (optional!)
- 150 g Plain Flour
- 150 g Rolled Oats
- 1 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Sea Salt
- 200 g Raisins
- Add your butter and sugars to a bowl and beat till creamy - I use my stand mixer with the beater attachment!
- Add in your egg, and beat again. If using the vanilla and cinnamon, add it in now!
- Add in the plain flour, oats, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed!
- Add in your Raisins and beat till they're distributed well!
- Weigh your cookies out into ten cookie dough balls - they're about 85g each! (Or you can do them smaller at about 60g, or even bigger at 120g)
- Roll your cookie dough into balls (don't roll it too tightly as this can cause problems with the cookie spreading) and put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
- Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
- Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put five cookies per tray! If you want your cookies slightly flatter, squish them down slightly!
- Bake the cookies in the oven for 10-12 minutes.
- Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
- These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
- You can squish the cookie down to about 2-3cm so that the cookie is flatter!
- If your cookie stays as a ball, you have either rolled the cookie ball too tightly or over mixed the mixture! Flatten as it's cooling on the tray and it should be okay!
- You can freeze the raw cookie dough easily for up to three months, and bake from frozen if you don't want to bake the entire batch!
- If you are baking straight from frozen after some time, I usually bake them for 12-14 minutes, at the same temp, but an extra couple minutes won't hurt!
- Once baked, these will last for 4-5+ days!
- If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture.
Find my other Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.