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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Love these cookies. Super easy to make with the kids, and they taste so good. I add whatever dried fruit we have in if we’re running low on raisins.
These are hands down the best raisin oatmeal cookies I have ever eaten, let alone made myself. Thank you!!
These are fantastic. Can they be mixed in a Food Mixer? I’ve made them by hand so far but have
just bought a mixer and wondered if OK to do
them in the mixer. I’m a bit of a novice!
Thanks Gill.
Hi Jane, is it possible to make these with no raisins or chocolate chips? Does the rest of the recipe stay the same?
Yes, you will just make a few less cookies!
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.
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
They definitely do need a lot longer when you make them into 120g, mine were still raw inside after 17 minutes! Needed more like 20 mins but then the outside starts to catch. When I last made these as 60g they were perfect, so I’ll stick to this from now on.
The cookies are meant to have a softer centre, so they don’t need 20 minutes technically (and they will continue to cook whilst cooling) x
Hi Jane! Do you reckon these could be turned into cookie bar form for a sort of granola-esque breakfast bar vibes? 😄
These are phenomenal!!..😀
Made them twice now- added some flaked almonds
Sooo good 😊 x
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
Thanks
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?
Hiya! This may mean that they are over baked or they weren’t rolled tight enough into a ball x
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?
I bought an egg replacement powder from Waitrose which is vegan. and I can now make any recipe vegan. Works so well!
I swapped the egg for a ripe banana and worked really well!
I use egg replacer
Just baked them with my friend and WE ARE AWED.
Absolutely must do!!!
Ahh yay!!
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?
I use baking spread straight from them fridge, whereas I use block butter more towards room temp so it’s easier to mix x
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?
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
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!
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
Is it possible to make these egg free? What can be used to substitute the egg? Thanks
Hiya! Try using 1/2 a mashed banana! Hope this helps! x
OMG, I think I could eat the entire batch in one go. Amazing cookies, exactly what I’d dreamed of!
These are so so good and so easy to make! We loved them!