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Delicious soft, chewy and epic oatmeal raisin cookies!

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. 

Portion, freeze and bake

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, chewy and epic oatmeal raisin cookies!
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


  • 125 g unsalted butter
  • 100 g light brown sugar
  • 75 g white granulated sugar
  • 1 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!
  • ENJOY!


  • 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!


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.



  1. Aw on May 30, 2024 at 3:05 pm

    I made 120g balls and they took way longer to cook than recommended. They had 11mins to start, then another 6 and looked ok, but started to fall apart when transferring to a cooling rack and were still liquid inside. Have given them another 5 and they seem ok now. 22 mins in total and only just brown on top, still squishy to the touch before cooling.

    • Jane's Patisserie on June 20, 2024 at 9:38 am

      Hey! They definitely do not need 22 minutes – they will continue to bake whilst cooling which is why the cooling step is mentioned, and they will still be soft when they come out of the oven, but they are meant to be softer cookies. x

  2. Darach Ó Catháin on March 30, 2024 at 12:26 pm

    Hi Jane! Do you reckon these could be turned into cookie bar form for a sort of granola-esque breakfast bar vibes? 😄

  3. Gail Brogan on March 14, 2024 at 10:13 am

    5 stars
    These are phenomenal!!..😀
    Made them twice now- added some flaked almonds
    Sooo good 😊 x

  4. Michelle on November 7, 2023 at 2:04 pm

    Hi was wondering could I sub the butter with coconut oil or vegetable oil (son can’t eat dairy) and if so what measurement please


  5. Tino on October 11, 2023 at 2:16 am

    I made these and they taste absolutely delicious. When I perfect the recipe I will deffo be making them from scratch from now on
    However mine came out a bit dry and crumbly. I was wondering where I went wrong?

    • Jane's Patisserie on October 28, 2023 at 11:51 am

      Hiya! This may mean that they are over baked or they weren’t rolled tight enough into a ball x

  6. Sarah B-P on September 12, 2023 at 12:13 pm

    Any ideas of how I could substitute the egg? My kids would love these, but one is allergic to eggs. I normally just use Vegan recipes, but these look yummy, I’d love to try them if I can, without the egg.
    Any ideas?

    • Lucy Hodges on October 15, 2023 at 9:56 am

      I bought an egg replacement powder from Waitrose which is vegan. and I can now make any recipe vegan. Works so well!

    • Chloe Kingston on April 14, 2024 at 10:53 am

      I swapped the egg for a ripe banana and worked really well!

  7. Mina Düzdemir on June 6, 2023 at 9:47 pm

    5 stars
    Just baked them with my friend and WE ARE AWED.
    Absolutely must do!!!

  8. Lori Pominville on June 6, 2023 at 1:45 am

    5 stars
    Hi Jane. I love all your cookies and have made a few. The only thing I’m never sure about is whether the butter should be at room temperature or straight from the fridge. I have done both and the cookies turned out great but which way is the proper way?

    • Jane's Patisserie on June 6, 2023 at 12:50 pm

      I use baking spread straight from them fridge, whereas I use block butter more towards room temp so it’s easier to mix x

  9. Ellen on April 17, 2023 at 9:01 am

    5 stars
    Have made these before and they are very tasty, as are all of your recipes. I need to make these for friends who are gf but don’t have access to gf flour in the next 36 hours. Could I blitz 150g into oat flour, or just use 300g of oats instead of 150g?

    • Orna on April 18, 2023 at 12:14 pm

      I don’t know if this is possible but just wanted to note the the oats would have to be GF oats if baking for a coeliac or someone that completely avoids gluten

  10. Amir on April 11, 2023 at 7:07 pm

    Hello Jane! I’m from Malaysia. I had tried this recipe, me and my wife soo love it.

    My concern is, the bottom of the cookies is soft. Is it normal?

    Thank you!

    • Jane's Patisserie on April 12, 2023 at 4:13 pm

      Hiya! Im so glad – yes they are meant to be soft, though if you’re wanting a harder cookie, just bake them for a tad longer. Hope this helps! x

  11. Mandy on December 20, 2022 at 4:24 pm

    Is it possible to make these egg free? What can be used to substitute the egg? Thanks

    • Jane's Patisserie on December 23, 2022 at 12:22 pm

      Hiya! Try using 1/2 a mashed banana! Hope this helps! x

    • Rachel on January 17, 2024 at 5:47 pm

      5 stars
      OMG, I think I could eat the entire batch in one go. Amazing cookies, exactly what I’d dreamed of!

  12. Lauren on September 29, 2022 at 11:29 pm

    5 stars
    These are so so good and so easy to make! We loved them!

  13. Natalie O’Driscoll on August 17, 2022 at 5:04 pm

    I have just made these cookies using a bag of chocolate raisins I had knocking about and, oh my god, they are delicious!!! Definitely my go-to oatmeal raisin cookie recipe now!

    • Mel on May 25, 2024 at 3:21 pm

      That is an amazing idea!!

  14. Lucy on July 3, 2022 at 8:39 am

    Hi Jane! Just found you (& baking) and loving all your recipes – most accessible out there but also delicious. Have not and will not stray. Might be a stupid Q but do your books have recipes that aren’t on your website?

    • Jane's Patisserie on July 6, 2022 at 9:29 am

      Yes absolutely they do! Hope this helps! x

  15. Natasha on May 9, 2022 at 2:53 pm

    5 stars
    Jane, I only discovered your recipes a couple of months ago, but I’m so glad I did! You are now my go-to place for cookie recipes and these oatmeal raisin cookies are out of this world! They’re so delicious and my boyfriend keeps asking me to make them, a very good sign for someone who doesn’t really have a sweet tooth. Thank you so much for all your recipes!

  16. Katie on May 1, 2022 at 7:11 am

    Hello Jane, my husband is going to flip for these! Quick question though. Your recipe calls for granulated sugar. Do you mean caster sugar or the kind of sugar you put in your tea?

    • Jane's Patisserie on May 3, 2022 at 4:27 pm

      Hiya! im so glad! This means the kind you put in tea – just make sure it says Granulated on the packet! Hope this helps, enjoy! x

    • Natalie mills on July 21, 2023 at 1:37 pm

      5 stars
      These cookies are amazing. I made good food ones before and didn’t like them so hunted for another recipe and so glad I did as these were perfect. I couldn’t wait while they were chilling, so I threw one cookie in the air fryer and it was delightful! I also added loads of cinnamon. Excited to try variations.

  17. Corrie on April 15, 2022 at 2:50 pm

    I know they can spread if not put in the fridge before baking, but what if they were cooked straight away as dough balls instead, without flattening them down. Have you tried this?

    • Lisa on March 30, 2023 at 4:47 pm

      I cooked mine not realising I should have cooled
      them, they just spread a bit more 😃

  18. Anne on February 12, 2022 at 12:30 pm

    5 stars
    Omg these are so so good and versatile. I’ve batch made the raisin ones, cranberry and white chocolate and milk chocolate and nuts. Baked half off and froze the rest in a Tupperware. Just baked some off now and there amazing ❤️

  19. Una Nea on October 16, 2021 at 10:43 am

    5 stars
    These along with the Brownie cookies are my go to when people are visiting or I am going to visit, such a treat, when there are kids around I put chocolate chip in instead of raisins, both ways are fab. You can’t go wrong with them. They don’t last very long as they are so fab.

  20. Michelle on September 11, 2021 at 4:47 pm

    Jane you really are very clever! I’ve just made these but with sultanas because I couldn’t get any raisins. They are absolutely delicious. Thank you for your recipes x

  21. Justine Carey on July 14, 2021 at 10:43 pm

    Hi Jane,

    If I wanted to add chocolate chips would I need to make any changes to the original recipe?

  22. Nicola Brearley on July 2, 2021 at 9:45 pm

    5 stars
    Delicious cookies. I used a range of sugars and reduced the amount as i found them a little too sweet. I made a double batch using 100g soft light brown sugar, 50g granulated sugar and 100g coconut sugar. They were delicious! I may use more coconut sugar next time and omit the granulated altogether – maybe they will be slightly more healthy?

  23. Margaret Cramond on June 8, 2021 at 8:08 pm

    5 stars
    Made these & a batch of chocolate chip ones and they are the best cookies I have ever made, this will now be my go to recipe for cookies.

    • Jane's Patisserie on June 10, 2021 at 11:17 am

      Aww this is the nicest message, thank you so much I am so happy you enjoy them!xx

  24. Sofia on June 2, 2021 at 5:22 am

    Could I add banana to make banana oatmeal cookies? If so, how much would you suggest?

  25. kiran on May 27, 2021 at 9:11 pm

    Hi, how could i make these egg-free?

    • Jane's Patisserie on May 28, 2021 at 10:43 am

      Hey, Unfortunately I have not tried these egg free so I am unsure how to advise on this xx

  26. Victoria on May 1, 2021 at 8:24 pm

    5 stars
    Bloody delicious! Thank you so much for sharing this recipe.

    • Sam on September 4, 2021 at 10:15 am

      Jane, what do you think about using jumbo oats in the mixture or a combination of rolled & jumbo? Would this make any difference to the baking time? Hello from a fellow Portsmouth gal by the way 🙂

  27. Lor on April 12, 2021 at 5:50 pm

    5 stars
    Amazing cookies

    • Amy bright on December 29, 2021 at 10:24 pm

      5 stars
      I’ve made these numerous times and they are just the best oat and raisin cookies!!

  28. Katy on April 10, 2021 at 11:27 pm

    How would you suggest to make these gluten free? Would you replace the plain flour with gluten free flour or could you use oat flour? (I appreciate I would have to use a bigger quantity of oat flour than stated for plain flour).

    • Jane's Patisserie on April 13, 2021 at 12:48 pm

      Hey! Personally I would just use gluten free flour!xx

  29. Leena on April 10, 2021 at 3:52 pm


    No need to add cornflour to this as with the other cookies?

  30. Evie on March 28, 2021 at 10:10 am

    5 stars
    Hello! Would it be okay to use both stork and unsalted butter together? 🙂 thank you so much! Absolutely adore this recipe <3

  31. Naomi on March 25, 2021 at 1:43 pm

    5 stars
    Thank you for making me look like I can bake!! I’ve made these a few times now and family and friends can’t get enough of them.

  32. Evie on March 19, 2021 at 8:59 pm

    5 stars
    Made these and the NYC chocolate chip cookies for work, they were absolutely incredible!! I adore oat & raisin cookies anyway and these were better than any I’ve had from shops! Absolutely cannot wait to make these again, just gorgeous. Already recommended this recipe to family, friends and colleagues since baking them yesterday. 🙂

  33. Nicky on March 9, 2021 at 7:27 pm

    Can i add pecans to this for a bit of a crunch?

  34. Charlie on March 7, 2021 at 10:52 am

    5 stars
    Fantastic recipe – so lush!! Just one q, have you got the calorie info and breakdown?

  35. Divya on February 26, 2021 at 11:55 pm

    Hi Jane. Do you recommend soaking the raisins in hot water (or rum) beforehand? Thanks

    • Jane's Patisserie on February 27, 2021 at 8:59 am

      I don’t personally, they don’t need it!

  36. Lucy on February 26, 2021 at 4:09 pm

    4 stars
    These were nearly amazing but for some reason I could really taste the baking powder 😔 will try them with sr flour next time. What does the bicarb do? x

    • Jane's Patisserie on February 26, 2021 at 5:20 pm

      Bicarb and baking powder are different forms of raising agents and react to different ingredients in the recipe to work – bicarb is in all of my cookies x

    • Lucy Robson-Cropper on February 26, 2021 at 6:06 pm

      Thanks – I read that it’s normally used as a raising agent combined with an acid, e.g yoghurt or vinegar which activates it, so was a bit puzzled by it here. I made your gingerbread cookies and they were amazing, no baking powder taste. Will defo make again but try without the b powder.

  37. Dani on February 25, 2021 at 12:57 pm

    5 stars
    Hi Jane

    This has become one of our favourite cookie recipes – the oats, raisins and cinnamon are just a perfect combination. I was thinking about using this as a base for a millionaires traybake – I know you have responded to a couple of people about it working as a cookie bar – would you make it with softened butter as the recipe states and just bake it into a 9″ square tin or would you suggest swapping to melted butter like you do in your cookie bar recipes? x

    • Jane's Patisserie on February 25, 2021 at 1:28 pm

      I would just stick to the recipe as it is to be honest so keep the butter the same!! x

    • Dani on February 28, 2021 at 3:43 pm

      5 stars
      Thank you – I gave it a go today and it turned out perfectly! x

    • Altheo on May 22, 2023 at 9:42 pm

      Mine are just cooling on the tray they look delish cant wait to dig in! Thank you Jane x

  38. Debbie O'Connell on February 23, 2021 at 8:05 pm

    Hi Jane, can you tell me where the nutritional info is on your recipes? I used to see this info bit cant find it on any of your recipes anymore

  39. Aimee on February 21, 2021 at 10:53 am

    Could you replace the raisins with carrot to make carrot cake cookies?

  40. Tea.j.bakes on February 18, 2021 at 11:47 am

    5 stars
    I made a batch with the cinammom and vanilla and these are so delicious. I didn’t have any raisins so used sultanas which were lovely. Will definitely make these again. Crispy on the outside and perfectly gooey on the inside.

  41. Tracy on February 17, 2021 at 2:01 pm

    3 stars
    Hi, I’ve just made a batch of these cookies. The texture is amazing! We would’ve wolfed them down Asap but unfortunately they were far too salty, I followed the recipe exactly too.

    • Jane's Patisserie on February 17, 2021 at 3:12 pm

      What type of salt did you use? I find finely grained salt such as table salt can be a lot stronger and not very nice tasting!

  42. Victoria Janes on February 13, 2021 at 8:51 pm

    5 stars
    Amazing, easy to follow taste just amazing

  43. Sarah on February 10, 2021 at 4:30 pm

    5 stars
    I just made these and they are absolutely wonderful! I love the cinnamon in them. This is a fantastic recipe and so easy. I will be trying your other cookie recipes too!

  44. Jade on January 29, 2021 at 4:03 pm

    5 stars
    Have made these a couple of times now and they are soooooo good! Thanks for sharing Jane – your recipes are the best & so simple to follow X

  45. Becky on January 26, 2021 at 5:43 pm

    5 stars
    First time making any of the cookies, they are amazing! Was worried that they were still gooey when they’d been in long enough but just go with it and they will be fine once they’ve sat for half hour!

    Can’t wait to try the other cookies!

  46. Keira on January 26, 2021 at 5:33 pm

    5 stars
    Wow, these are delicious. Wonderful recipe and easy to understand. Will definitely make again

  47. Steph on January 25, 2021 at 12:37 pm

    5 stars
    These are amazing! I made them for my children, baked them a little longer than what the recipe called (oven difference I suppose) and did end up flattening them (as they stayed up) but oh my they are amazing. 2 days later, they are still soft and a lovely cookie texture even though I did not warm them up! Just kept them in an air tight container! Will be remaking them for sure! Thank you for an amazing recipe!

  48. Emma on January 11, 2021 at 5:16 pm

    5 stars
    Amazing recipe, cookies are chewy and gooey so moreish! Still just as I can’t seem to find the nutritional information on your recipes any more? Where can I find the nutritional information for your recipes please? Thanks 🙂

  49. Kirsty on January 8, 2021 at 3:22 pm

    5 stars
    My partner loves these cookies! I’ve made them for him a few times. We drizzle chocolate on top also.

  50. Becca on January 7, 2021 at 1:19 am

    Hi Jane,
    Love your recipes! Do you reckon this one would work with porridge/instant oats or would that affect the texture too much?

    • Jane's Patisserie on January 7, 2021 at 2:11 pm

      Sometimes the texture can be a little softer depending in the oats, but it should still work okay!

  51. Mary on December 12, 2020 at 1:17 pm

    5 stars
    Really tasty cookies when you want a change from the usual flavours. I often make up a batch of this dough along with the NYC cookie dough and keep both in the freezer for when I need something quick and tasty for visitors. These are delish 😋

  52. Sophie on December 8, 2020 at 6:59 pm

    5 stars
    These are amazing!! My most favourite cookies 😍

  53. Jenn on December 7, 2020 at 10:07 pm

    5 stars
    Had been waiting for this recipe and adapting others for a while so glad this is on here now! So easy to do and tastes lovely! X

  54. Reena T on December 7, 2020 at 9:49 pm

    5 stars
    Made these yesterday and they came out amazing. I rolled up the balls to about 45g so got quite a few cookies. Baked for 10mins and they cooked perfectly. Added the vanilla and cinnamon too! Really easy to follow. Will make again 🙂

  55. Ipek on December 7, 2020 at 3:50 pm

    How long do I bake for if I make each cookie 120gr?

  56. Ashlee on 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

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

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

  57. Holly on 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

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

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

    • Holly on November 13, 2020 at 12:20 pm

      perfect, thank you Jane!! 🙂 xx

  58. Kath on 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

    • Jane's Patisserie on 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

  59. Kenny on October 12, 2020 at 11:02 pm

    5 stars
    Great recipe, works perfectly

  60. Meg on 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 🙂

    • Jane's Patisserie on 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

  61. Paige Mortimer on 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

  62. Sandy Middleton on 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.

  63. Vered Murphy on 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 ❤️

  64. Pauline Bone on 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 😊

    • Jane's Patisserie on 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

  65. Emma on 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

    • Jane's Patisserie on 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

  66. Laura Prentice on August 31, 2020 at 9:22 am

    5 stars
    Delicious, thanks so much for the recipe 😋

  67. Kimberley Hayter on 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.

  68. Faye on 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

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

      So they spread too much basically 🤣

    • Jane's Patisserie on 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

  69. Joy on 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.

    • Jane's Patisserie on 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

  70. Marcia on 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!

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

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

  71. Lucy on 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!

  72. Meg on 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 🙂

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

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

  73. Sara on 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

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

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

  74. chrisintheuk on 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!

  75. Sarah Evans on 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. 👏👏

  76. Louise Tasker on 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 ❤

  77. Natasha on 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!

  78. Natasha Sedani on 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!

  79. Emily on 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.


    • Jane's Patisserie on 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

  80. Valerie on 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?

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

      Hey! Yes you can freeze these raw or baked!

  81. Lucy on 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?

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

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

  82. Nas on 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?

    • Jane's Patisserie on 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!

  83. Hava on 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.

  84. Sarah on 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.

  85. samira on 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?

    • Jane's Patisserie on 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

  86. Monica on 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.

  87. Holly on 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

    • Jane's Patisserie on 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 on 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

  88. Mikey on 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

  89. DIANE Sinclair on 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!

  90. Rachel on June 28, 2020 at 1:30 pm


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

    • Jane's Patisserie on 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!

  91. samira on 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?

    • Jane's Patisserie on 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!

  92. Lynsey on 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 😊

  93. Imogen on 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?


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

      I would add in 1tsp more baking powder x

  94. Priya on 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

  95. Lili on 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?

  96. Sam on 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.

  97. Lynn on June 27, 2020 at 1:15 pm

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

  98. Nimisha on 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!

    • Jane's Patisserie on June 27, 2020 at 12:07 pm

      Ahhh yay!! So glad you liked them! xx

  99. Jen on 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?

    Jen 🙂

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

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

    • Sim on October 14, 2021 at 4:51 am

      Hi Jane! The recipe sounds amazing , can’t wait to try it. I was just wondering– how long do the cookies bake if they are 60g each?

  100. Pam on 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.

  101. Laura on June 27, 2020 at 9:38 am

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

  102. Liz on June 27, 2020 at 8:38 am

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

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