These soft and chewy Oatmeal Raisin Cookies are popular among cookie lovers. They're quick to make, require only a handful of simple ingredients, and offer the perfect balance of sweetness and wholesome goodness.
There's nothing like the warm, comforting aroma of freshly baked Oatmeal Raisin Cookies wafting through the house. These classic treats are a favourite for a good reason - they're soft, chewy, and loaded with sweet raisins, healthy oats and a hint of cinnamon.
Whether making a batch for a family get-together or just indulging in a sweet snack at home, Oatmeal Raisin Cookies are sure to please. And with this delicious recipe in hand, you can make them anytime you want!
If you love a good cookie recipe, check out my Soft Carrot Cake Cookies, Double Chocolate Chip Cookies, Banana Oatmeal Biscuits and Oat Biscuits!
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Why You'll Love This Recipe
- Pure comfort food, especially enjoyed warm from the oven.
- One bowl recipe, therefore, less washing up!
- Readily available ingredients, mainly store cupboard staples.
Recipe Ingredients
Note: The full ingredients and quantities are shown in the recipe card below.
- Unsalted butter - softened to room temperature. Unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
- Caster sugar - is also known as superfine sugar. You can use plain white sugar if you don't have caster sugar.
- Brown sugar - gives the cookies a lovely caramel flavour.
- Egg - use 1 large egg at room temperature.
- Vanilla extract - or vanilla essence.
- Cinnamon - adds a hint of spice.
- Plain flour - also known as all-purpose flour.
- Rolled oats - or jumbo oats.
- Raisins - if you have time, separate the raisins that are stuck together (using your fingers).
How to Make Oatmeal Raisin Cookies
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the softened butter, sugars, egg and vanilla extract to a large mixing bowl.
- Whisk until creamy using an electric whisk.
- Add the sifted flour, cinnamon, bicarbonate of soda and baking powder and mix with a spoon.
- Add the oats and raisins.
- Stir well - the dough will become a bit stiff!
- Roll into balls and place 5cm apart on a baking sheet; flatten slightly. Bake for approximately 15 minutes until the cookies turn golden around the edges. Cool on the baking tray for 5 minutes, then transfer to a cooling rack for 30 minutes before enjoying.
Common Questions
These Raisin Oatmeal Cookies will last for up to a week stored in an airtight container.
Yes - Oatmeal Raisin Cookies freeze well. Just wrap them up well to prevent freezer burn.
To make Raisin Oatmeal Cookies, you can use traditional rolled oats or jumbo oats. Quick oats can be used, but the texture will differ as they are smaller.
More Cookie Recipes to Try
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📖 Recipe
Oatmeal Raisin Cookies
Equipment
- Large baking tray
- Electric whisk
Ingredients
- 100 g unsalted butter, softened
- 85 g caster sugar
- 100 g brown sugar
- 1 egg, large or medium, at room temperature
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- 140 g plain flour, sifted
- 180 g rolled oats, or jumbo oats
- 130 g raisins
- ½ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 160°C fan/180°C/350°F and line a large baking tray with baking paper.
- Add the softened butter, caster sugar, brown sugar, egg and vanilla extract to a mixing bowl and whisk until creamy.
- Sift the flour, cinnamon, baking powder and bicarbonate of soda into the bowl and stir all the ingredients together with a wooden spoon.
- Add the raisins and oats to the dough and mix until they are evenly combined. (The dough will become a bit stiff).
- Roll balls of dough - approximately 2 tablespoons of dough per cookie. Place them 5cm apart on a baking sheet; flatten slightly. Bake in the oven for 12-15 minutes. Timing will vary on your oven. They are ready when the edges turn golden. The centre will still be a little soft but will set once cooled. Depending on the size of your cookies, you may need to bake them in two batches.
- Leave the cookies on the tray to cool, then transfer to a cooling rack to cool completely before digging in!
Notes
Storage
These cookies will last for up to a week stored in an airtight container. They also freeze well.Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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