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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Hi Jane,
These look delicious! Can they be made without a stand mixer as I don’t have one? x
Yes – you just need to mix everything like crazy with your arm!
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!
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. 👏👏
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 ❤
Perfect recipe! I used sultanas because I didn’t have any raisins but would stick to raisins next time haha!
Perfect recipe! I used sultanas because I didn’t have any raisins but would stick to raisins next time haha!
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
Hey! That can be a number of things really – the adaptions from this one are the ideal for using oats! x
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?
Hey! Yes you can freeze these raw or baked!
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?
Hey! Yes you could – I would take out maybe 40g of oats and add in the coconut?!
Hi can I use demerera sugar instead for all your cookie recipes and is it better to use butter or stork?
I would use all granulated as mentioned on the recipe notes – and I generally use either, whatever I have in the fridge!
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.
These are so yummy. Had a request from husband to make them for his work next week.
Thats amazing! Would you recommend using 100g of the dark brown sugar, or half and half with caster sugar?
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
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.
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
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!
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