Oatmeal Raisin Cookies!
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Soft, chewy reader favourite oatmeal raisin cookies with rolled oats, cinnamon and raisins throughout. With a soft middle, golden brown chewy edges and incredible easy to prep these cookies are a staple.
These cookies can be made, baked and eaten within the hour – and you can also prep them and make ahead of time as they freeze really well.
Notes from The Patisserie
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.
Oatmeal raisin cookies have been around for ages, but they are a cult classic that I wanted to be involved with, because they are delicious. These cookies are different from the rest as they merge the styles of a thick NYC-style cookie, with the classic – think better texture, larger cookies, even better bake.
What makes this recipe different to others?
The recipe is basically 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!).
If you wanted to hydrate your raisins before baking, which is a common ask, you can soak them in hot water (or orange juice), for 10-15 minutes, or heat them in the microwave for 30-60 seconds and let them cool before using) – this adds extra moisture to your raisins and an even softer cookie. Make sure to pat them dry slightly before using so they are sopping wet.
Ingredient notes and tips
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 and can create a cakey texture. For the best texture, I recommend the granulated/soft sugar sizes as it really does just create the best texture for your cookies.
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.
Tips to make these oatmeal raisin cookies the best
The full recipe and method can be found in the recipe card below
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 – weight to 120g, and bake for 12-14 minutes) – 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.
FAQs
Yes, you can! Remove the extra salt in the recipe
You can, but the smaller/quick oats will likely make a softer cookie dough, and make them spread more so the texture and end result will be different.
No, you do not. You can leave it out, or swap to a preferred spice.
For sure – you can swap to sultanas, cranberries, or even a mix of all dried fruits
Definitely! Either substitute some of the raisins for chopped nuts, or add 100g.
This is usually because the cookie dough has been rolled too tightly before baking, or your oven temperature needs lowering (all ovens vary, so try 20ºc less)
Yes!! You can, double, triple, or even quadruple – just make sure to mix well so everything is incorporated.
Oatmeal Raisin Cookies Recipe
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 160ºc-170ºc.
- 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 cookies will last for 4-5 days once baked at room temperature
- You can freeze the baked cookies for 3+ months
Storage and making ahead
- These cookies will last for 4-5 days once baked at room temperature – I tend to store in a cake tin, or cake box.
- You can freeze the baked cookies for 3+ months – freeze on a tray, and then swap to a more permanent storage such as bag or freezer safe container.
- 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
Related recipes
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.
If you want to make a sourdough discard version of this recipe, have a look at this recipe instead. They are also a chewy oatmeal raisin cookie, but with a twist.
Best oat cookies around. Made these numerous occasions now. Favourite combo is dried cranberries and a whole big orange zest made to 85g dough balls, sometimes with added white chocolate if on hand. Just perfect. One of my favourites the texture flavour so moriesh and easy to whip up 10/10
Just returned back from supermarket and forgot the medium eggs! Will a large one be okay?
Yes, one large should be fine!
Which brand of rolled oats do you use please?
I usually use supermarket own!
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