Oatmeal Raisin Cookies!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Instagram
Facebook
Pinterest
Twitter
Youtube
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.
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
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
Great recipe, works perfectly
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
You can certainly give it a go – although I should have a carrot cake cookie coming out eventually! x
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
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.
Easy to make. Absolutely delicious and the family loved it. To be honest anything I baked from this site has been big success ❤️
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 😊
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
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
They may just be less sweet and the texture slightly different, but other than that hopefully they still work okay for you! x
Delicious, thanks so much for the recipe 😋
Easy recipe that makes the most amazing oatmeal and raisin cookies. Turns out fabulous every single time.
Yay! So glad you like them xx
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
So they spread too much basically 🤣
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
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.
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
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!
I just use the butter as it is – it doesn’t have to be melted!
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!
Amazing recipe as always Jane!
If I want to add some walnuts, do I need to change anything else?
Thanks 🙂
I would maybe add 150g raisins, 150g walnuts! X