Oatmeal Raisin Cookies!
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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
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!).
Sugars
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 as it really does just create the best texture for your cookies.
Flour & Oats
When it comes to the dry ingredients for these cookies, they do swap up slightly to take in the consideration of the oats. 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. Make sure to still use the bicarbonate of soda however.
One thing that is different with these, is they can feel slightly softer. I use rolled oats, as I much prefer them in baking to porridge oats which I find can be too soft and can make a softer cookie – so rolled oats is best.
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 I freeze them for 30 minutes before baking. However, you can use the fridge for an hour instead.
I find using a 5cm scoop and just loading it slightly makes it easier to portion when weighing, but obviously just scooping with a spoon and weighing works really well. It’s important to chill the dough so that they don’t completely spread into pancakes.
You have to make sure that the oven is preheated to the hot temperature before baking the cookies as this is going to help create the texture that you are after – it will give the cookies a lovely golden glow and bake them perfectly.
Tips & Tricks
- These cookies will last for 4-5 days once baked at room temperature
- You can freeze the baked cookies for 3+ months
- The cookies can easily be kept frozen for up to three months before baking, and you can bake from frozen. 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
- You can swap the raisins to other dried fruit such as sultanas, currants, and dried cranberries if you wanted instead.
Oatmeal Raisin Cookies!
Ingredients
- 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
Instructions
- Add the butter and sugars to a bowl and beat until creamy
- Add in the 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 until a cookie dough is formed
- Add in the raisins and beat until they're distributed well
- Weigh the 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 200ºc/180ºc fan. If your oven runs hot, go for 160C-170c.
- Take the cookies out of the freezer/fridge and put onto a lined baking tray. I put five cookies per tray
- 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.
ENJOY!
Find my other Recipes on my Recipes Page!
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J x
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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
Delicious 😋 and simple to make. I’ve never made cookies before so was happy these were so good!
Hi
I made these with my daughters and they were delish.
Is the mixture supposed to be wet?
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!
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?
You can definitely swap them – the different will be the colour will be darker, and the flavour is more treacle like!
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 😊
I use tub stork!
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!
I would add in 1tsp more baking powder x
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
Probably about 9 minutes? x
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?
Just the baking powder xx
These look delicious but what would happen if I didn’t put them in the fridge/freezer? Thank you.
They can spread to cookie pancakes!
Hi Jane.
Can you substitute dark brown sugar for light?
I have dark in the cupboard!
Yes you can! x
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!
Ahhh yay!! So glad you liked them! xx
Hi Jane!
These look amazing, can’t wait to try! With the tsp of vanilla, is that extract?
Thanks!
Jen 🙂
Hey! Yes, I would suggest using extra, bean paste, or pod – I don’t recommend essence! x
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?
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.
I hope you love them!
I am so excited to make these! My favourite cookie ever x
I hope you love them!! x
Loving the look of these – could you substitute sultanas for the raisins?
Yes! xx