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Oatmeal Raisin Cookies!

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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! 

These are a happy marriage of my NYC Chocolate Chip Cookies and my Chocolate Oat Cookies that have been on my blog for a few years… but just take out the chocolate and add in the raisins! 

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!

Delicious, soft and chewy Oatmeal Raisin Cookies!
5 from 24 votes
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Oat, Oatmeal, Raisin
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 10 Cookies
Author: Jane's Patisserie

Ingredients

  • 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

Instructions

  • 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!
  • ENJOY!

Notes

  • 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. 
Nutrition Facts
Oatmeal Raisin Cookies!
Amount Per Serving
Calories 330 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 27mg9%
Sodium 191mg8%
Potassium 299mg9%
Carbohydrates 55g18%
Fiber 3g13%
Sugar 17g19%
Protein 4g8%
Vitamin A 312IU6%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 2mg11%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© 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.

 

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

81 Comments

  • Ashlee
    November 29, 2020 at 11:05 am

    5 stars
    Hi Jane!

    I have just started getting all the ingredients out to bake these as they are my favourite and realised that I don’t have enough plain flour. Would I be able to substitute all or some for wholemeal flour?

    Thanks 🙂 x

    Reply
    • Jane's Patisserie
      November 29, 2020 at 3:27 pm

      Yeah I would just use as much plain flour as you can and top it up! x

  • Holly
    November 13, 2020 at 10:58 am

    Hi Jane,

    I see below to Kath that you said this would be able to be made as a cookie bar which is amazing as I was going to ask this lol … but how would you recommend freezing the dough as the need to put it into cookie dough balls first wouldn’t be necessary for a cookie bar? maybe I’m just being thick lol xx

    Reply
    • Jane's Patisserie
      November 13, 2020 at 11:19 am

      You don’t do the freezing or shaping if you are doing the cookie bars xx

    • Holly
      November 13, 2020 at 12:20 pm

      perfect, thank you Jane!! 🙂 xx

  • Kath
    November 2, 2020 at 4:54 pm

    5 stars
    Hi Jane

    Another brilliant recipe – this has to be one of my favourite cookies; they taste so good and the fact that you can freeze the dough and bake straight from the freezer is a massive bonus. Just a quick question – do you think this recipe would work as a cookie bar? x

    Reply
    • Jane's Patisserie
      November 2, 2020 at 8:38 pm

      Hey!! Ahh that’s amazing – I’m so glad! And yes I am sure it would – cookie bars are best in a 9″ square like my other recipes and baked for 20-22 minutes roughly! xx

  • Kenny
    October 12, 2020 at 11:02 pm

    5 stars
    Great recipe, works perfectly

    Reply
  • Meg
    October 5, 2020 at 4:57 pm

    5 stars
    Hi Jane
    This is a fab recipe! Would I be able to add carrots in to make carrot cake cookies? Do I have to add more flour to balance it out?
    Thanks so much 🙂
    Meg

    Reply
    • Jane's Patisserie
      October 9, 2020 at 10:20 am

      You can certainly give it a go – although I should have a carrot cake cookie coming out eventually! x

  • Paige Mortimer
    September 21, 2020 at 10:12 am

    5 stars
    These are insane. I ran out of light brown sugar at 60g so I substituted with demarara as that’s all I had. I can’t stop eating them 🙈
    Thanks again Jane for a fabulous recipe xx

    Reply
  • Sandy Middleton
    September 16, 2020 at 5:31 pm

    5 stars
    I’ve been on the hunt for the perfect oatmeal raisin cookie – and have to say: this is the one! So soft and chewy, lots of flavour, easy to make. I used the optional extras (vanilla and cinnamon), and will make them a little smaller next time so that one batch goes even further: I got 15 x 55g-60g cookies out of the recipe, and will reduce to 45g-50g.

    Reply
  • Vered Murphy
    September 7, 2020 at 11:00 pm

    5 stars
    Easy to make. Absolutely delicious and the family loved it. To be honest anything I baked from this site has been big success ❤️

    Reply
  • Pauline Bone
    September 7, 2020 at 11:46 am

    5 stars
    Hi Jane made these a few days ago and OMG 😲 they are delicious. Perfect texture and have stayed fresh as if just baked 3days now. One thing I wanted to ask in some recipes you advise to melt butter (not stork) and others say use Stork and just mix in like you would for cakes. Also some recipes you say chill first. Just wanted to find out whats difference please. Thanks Jane 😊

    Reply
    • Jane's Patisserie
      September 7, 2020 at 2:22 pm

      It varies recipe to recipe – and each is best as written is all. If I don’t say melt, you don’t need to x

  • Emma
    September 4, 2020 at 4:53 pm

    Hi Jane,

    So I done something abit silly & left out the white granulated sugar 🤦🏻‍♀️I added in the brown sugar, I even looked out the granulated but didn’t actually use it! Made both the oatmeal & NYC ones – they are currently in the oven. Would they still taste ok or will I need to bin them? Can’t believe I done that 🤣 thanks xx

    Reply
    • Jane's Patisserie
      September 4, 2020 at 7:53 pm

      They may just be less sweet and the texture slightly different, but other than that hopefully they still work okay for you! x

  • Laura Prentice
    August 31, 2020 at 9:22 am

    5 stars
    Delicious, thanks so much for the recipe 😋

    Reply
  • Kimberley Hayter
    August 30, 2020 at 9:52 am

    5 stars
    Easy recipe that makes the most amazing oatmeal and raisin cookies. Turns out fabulous every single time.

    Reply
  • Faye
    August 22, 2020 at 6:00 pm

    Hi! I’ve had great success with all your other NYC cookie recipes, but with these- they don’t end up being chunky and smaller in diameter as the others- whenever I make them I always end up having really large thin ones? Why might this be please? X

    Reply
    • Faye
      August 22, 2020 at 6:00 pm

      So they spread too much basically 🤣

    • Jane's Patisserie
      August 22, 2020 at 8:58 pm

      The only real difference between them is the oats – so it could potentially be the oats you are using? If in doubt, add more flour and it should combine it better! x

  • Joy
    August 11, 2020 at 7:58 pm

    I love Oatmeal Raisin Cookies, and yours look yummy. I’m from the States and we don’t tend to measure our ingredients, but use Cups measuring instead. In your recipe you have a grams and ounces converter, would you consider putting a Cups converter on your recipe as well.

    Reply
    • Jane's Patisserie
      August 12, 2020 at 1:38 pm

      Unfortunately I won’t put cup measurements as I find them far too unreliable in baking – baking ingredients need to be exact in my opinion, sorry! x

  • Marcia
    August 4, 2020 at 5:04 am

    Hi Jane! These cookies look delicioussss and I’m making them today but I have a doubt: Does the butter have to be melted or just softened?

    Thank you so much!

    Reply
    • Jane's Patisserie
      August 4, 2020 at 2:14 pm

      I just use the butter as it is – it doesn’t have to be melted!

  • Lucy
    July 24, 2020 at 3:45 pm

    5 stars
    Absolutely gorgeous recipe. Now I admit I batch and freeze and take 3-4 out at a time and bake them off. I find I need to tap them down slightly before I bake but not much. Once I forgot the baking powder and they looked a little different but were still delicious. Also varied sugar a little between the two depending on what I have when I’m craving them. Jane’s is the best ratio but they were good either way!

    Reply
  • Meg
    July 21, 2020 at 10:20 am

    5 stars
    Amazing recipe as always Jane!
    If I want to add some walnuts, do I need to change anything else?
    Thanks 🙂

    Reply
    • Jane's Patisserie
      July 21, 2020 at 1:58 pm

      I would maybe add 150g raisins, 150g walnuts! X

  • Sara
    July 15, 2020 at 9:40 am

    Hi Jane,
    These look delicious! Can they be made without a stand mixer as I don’t have one? x

    Reply
    • Jane's Patisserie
      July 15, 2020 at 9:42 am

      Yes – you just need to mix everything like crazy with your arm!

  • chrisintheuk
    July 14, 2020 at 8:14 pm

    5 stars
    My god Jane these are delicious, this is the fourth recipe I have tried of yours over the last few months and I’ve got to say every one has been a cracker, thank you!

    Reply
  • Sarah Evans
    July 12, 2020 at 8:19 pm

    5 stars
    My Husband devoured them all except the one I managed to get my hands on. Dead easy to make , I made them @ 85gms.
    Seriously good, another triumph from Jane’s Patisserie. 👏👏

    Reply
  • Louise Tasker
    July 8, 2020 at 3:39 pm

    5 stars
    So easy and quick to do. Made for first time Monday all gone by Tuesday. So tasty. Just made again (Wednesday) but going for smaller size, 60g balls. Double batched so I’ve got some in freezer ready for my daughter and grand son’s visit next week. Love all Jane’s recipes. Thank you ❤

    Reply
  • Natasha
    July 7, 2020 at 7:25 pm

    5 stars
    Perfect recipe! I used sultanas because I didn’t have any raisins but would stick to raisins next time haha!

    Reply
  • Natasha Sedani
    July 7, 2020 at 7:25 pm

    5 stars
    Perfect recipe! I used sultanas because I didn’t have any raisins but would stick to raisins next time haha!

    Reply
  • Emily
    July 4, 2020 at 4:34 pm

    Hi Jane! These sound fab and I wish i’d seen them sooner!

    I made oat + raisin cookies today but I adapted your NYC cookie recipe myself because I hadn’t seen this post! The mixture seemed the right consistency and formed nicely into cookie dough which I chilled for an hour before baking. Got them out of the oven and they looked great but they sank while cooling, would you know why that might be? I used 100g oats and the rest plain flour and used the same amounts of bicarb and baking powder as the original recipe.

    thanks!xx

    Reply
    • Jane's Patisserie
      July 4, 2020 at 7:04 pm

      Hey! That can be a number of things really – the adaptions from this one are the ideal for using oats! x

  • Valerie
    July 4, 2020 at 12:34 pm

    Can you freeze these when they have cooled down like you can with the choc chip cookies or is it just the cookie dough you can freeze?

    Reply
    • Jane's Patisserie
      July 4, 2020 at 7:01 pm

      Hey! Yes you can freeze these raw or baked!

  • Lucy
    July 4, 2020 at 9:02 am

    If these are anything like your NYC cookies they’ll be a hit, going to make them today! Just wondering whether I could add some desiccated coconut to the mix to add a nice flavour as I have some lurking in my baking cupboard after making your coconut loaf (which has been requested again and again). If so, how much would you add?

    Reply
    • Jane's Patisserie
      July 4, 2020 at 7:17 pm

      Hey! Yes you could – I would take out maybe 40g of oats and add in the coconut?!

  • Nas
    July 3, 2020 at 11:33 pm

    Hi can I use demerera sugar instead for all your cookie recipes and is it better to use butter or stork?

    Reply
    • Jane's Patisserie
      July 4, 2020 at 7:07 pm

      I would use all granulated as mentioned on the recipe notes – and I generally use either, whatever I have in the fridge!

  • Hava
    July 3, 2020 at 4:52 pm

    5 stars
    Hi Jane,

    I don’t like raisins and so in the back of mine was thinking of trying these with milk chocolate chips since you posted the recipe on instragram

    Today I decided to try your cranberries and white chocolate scones (they came out great!), and as I had both leftover cranberries and white chocolate at home I decided to add in 100g of each to these cookies in place of the raisins. And wow, they are genuinely SO nice!

    Thank you so much for your recipes – I’ve never considered myself a baker and for the past 6 weeks or so I’ve tried a few of your recipes and none of them have let me down. They are delicious! Thanks for the inspiration.

    Reply
  • Sarah
    July 2, 2020 at 7:12 pm

    5 stars
    These are so yummy. Had a request from husband to make them for his work next week.

    Reply
  • samira
    July 1, 2020 at 10:24 pm

    Thats amazing! Would you recommend using 100g of the dark brown sugar, or half and half with caster sugar?

    Reply
    • Jane's Patisserie
      July 2, 2020 at 10:23 am

      Generally I don’t recommend caster sugar personally as mentioned, but all dark sugar is quite a deep treacle flavour (which I think would be lovely!) so it’s up to you x

  • Monica
    July 1, 2020 at 2:46 pm

    5 stars
    I made these yesterday just before my parents arrived, there was 3 left when they went. To say they were a hit is an understatement lol. My dad has put an order on, batch 2 are freezing now.

    Reply
  • Holly
    June 29, 2020 at 6:44 am

    5 stars
    These were absolutely insane! No joke I baked them and they was gone in less than 2 hours! Massive hit with the family! Thank you!!
    Do you think i would be able to make these with the Biscoff middle by just adding a ball of Biscoff into the middle?! Xx

    Reply
    • Jane's Patisserie
      June 29, 2020 at 8:37 am

      Hey! Ahh yay! As long as you follow the idea of my biscoff stuffed cookies and freeze the biscoff to a solid it should be okay!

    • Holly
      June 29, 2020 at 11:00 am

      Amazing! Yeah I was going to put the biscoff in the freezer for an hour and the oatmeal dough in the fridge for an hour and then they should be perfect. I just have an obsession with biscoff and my partner absolutely adored the oatmeal ones, so I was like hmmmmm I wonder if this would work! I will let you know the outcome! 😉
      Thanks again for your great recipes!! x

  • Mikey
    June 28, 2020 at 4:55 pm

    5 stars
    Just made these. So excited as they are my favourite type of cookie and boy they don’t disappoint! They are utterly amazing!! I added the cinnamon in and they taste out of this world. I think these are going to be a firm favourite!! Thanks jane! X

    Reply
  • DIANE Sinclair
    June 28, 2020 at 4:43 pm

    5 stars
    Delicious 😋 and simple to make. I’ve never made cookies before so was happy these were so good!

    Reply
  • Rachel
    June 28, 2020 at 1:30 pm

    Hi

    I made these with my daughters and they were delish.
    Is the mixture supposed to be wet?

    Reply
    • Jane's Patisserie
      June 28, 2020 at 5:10 pm

      It’s hard to say as our opinions of a wet cookie dough could differ – for these, they are slightly sticky but still form a ball of cookie dough really easily!

  • samira
    June 28, 2020 at 9:06 am

    I don’t have light brown sugar, but I do have dark brown sugar. Is that a possible substitute and what difference would it make to the cookies?

    Reply
    • Jane's Patisserie
      June 28, 2020 at 5:15 pm

      You can definitely swap them – the different will be the colour will be darker, and the flavour is more treacle like!

  • Lynsey
    June 28, 2020 at 6:50 am

    Hi Jane,

    These look amazing – when you use stork for your cookies is it the tub stork or the block stork you can buy

    Thanks 😊

    Reply
  • Imogen
    June 27, 2020 at 11:24 pm

    Hi Jane,

    I have all of the ingredients in the cupboard except for bicarbonate of soda!

    Will it be OK to leave this out?

    Thanks!

    Reply
    • Jane's Patisserie
      June 28, 2020 at 9:06 am

      I would add in 1tsp more baking powder x

  • Priya
    June 27, 2020 at 11:22 pm

    Hi Jane! Really looking forward to trying these after the success of the NYC style chocolate chip cookies. If I were to weigh them out at 60g, what cooking time would you recommend? Thanks for all your help 🙂 x

    Reply
  • Lili
    June 27, 2020 at 5:17 pm

    Can’t wait to try these! If you use self raising flour do you omit the baking powder and bicarbonate of soda or just the baking powder?

    Reply
  • Sam
    June 27, 2020 at 2:43 pm

    These look delicious but what would happen if I didn’t put them in the fridge/freezer? Thank you.

    Reply
  • Lynn
    June 27, 2020 at 1:15 pm

    Hi Jane.
    Can you substitute dark brown sugar for light?
    I have dark in the cupboard!

    Reply
  • Nimisha
    June 27, 2020 at 11:57 am

    5 stars
    Huge fan of Jane’s recipes and especially all the New York style cookies so HAD to try this straight away. It didn’t disappoint although I swapped out the raisins for chocolate chunks as I’m not a fan of raisins! It was delicious and have frozen a batch too to go along with my frozen batches of all the others! Thanks Jane!

    Reply
  • Jen
    June 27, 2020 at 10:59 am

    Hi Jane!

    These look amazing, can’t wait to try! With the tsp of vanilla, is that extract?

    Thanks!
    Jen 🙂

    Reply
    • Jane's Patisserie
      June 27, 2020 at 11:13 am

      Hey! Yes, I would suggest using extra, bean paste, or pod – I don’t recommend essence! x

  • Pam
    June 27, 2020 at 10:29 am

    Looking forward to making these. They look delicious. I’ve been looking for a recipe using plain flour as I can’t get hold of self raising.

    Reply
  • Laura
    June 27, 2020 at 9:38 am

    I am so excited to make these! My favourite cookie ever x

    Reply
  • Liz
    June 27, 2020 at 8:38 am

    Loving the look of these – could you substitute sultanas for the raisins?

    Reply

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