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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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!
That is an amazing idea!!
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?
Yes absolutely they do! Hope this helps! x
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!
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?
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
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.
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?
I cooked mine not realising I should have cooled
them, they just spread a bit more 😃
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 ❤️
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.
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
Hi Jane,
If I wanted to add chocolate chips would I need to make any changes to the original recipe?
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?
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.
Aww this is the nicest message, thank you so much I am so happy you enjoy them!xx
Could I add banana to make banana oatmeal cookies? If so, how much would you suggest?
Hi, how could i make these egg-free?
Hey, Unfortunately I have not tried these egg free so I am unsure how to advise on this xx
Bloody delicious! Thank you so much for sharing this recipe.
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 🙂
Amazing cookies
I’ve made these numerous times and they are just the best oat and raisin cookies!!