Oaty raisin cookies
Member recipe

Oaty raisin cookies

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(35 ratings)

Member recipe by


Serves 1 - 12 Cookies

These cookies are amazingly easy to make, and have a crumbly-cakey texture to them. Quick and easy and PERFECT with warm milk, natural yoghurt, or just a tastey and healthy treat. This recipe makes 10-12 (depending on how big you want your cookies!) but the amounts can be easily doubled to make larger amounts for more people. Instead of raisins, try chopped dates, small pieces of ginger, chocolate chips...go crazy!

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  • 50g low-fat margarine or butter
  • 50g caster sugar
  • 1tbsp set honey OR dessert spoon of runny honey
  • 1 egg
  • 1 tsp cinnamon powder
  • 50g wholemeal flour
  • 1tsp baking powder
  • 80g porridge oats
  • 50g raisins


    1. Heat oven to 180 C / 160 C (fan assisted) / gas 4. Grease a large baking sheet
    2. In a large bowl, mix the margarine/butter and sugar together until soft, then beat in the honey (using an electric whisk makes it quick and easy!)
    3. Add the egg and cinnamon powder and mix well
    4. In another bowl, combine the flour, baking powder, oats and raisins and mix together before adding to the butter mixture.
    5. Drop heaped dessertspoonfuls of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden
    6. Remove them from the oven, they should be golden but will still seem a tiny bit soft to the touch. Leave them on the tray for a minute (this lets them settle slightly) before transferring them to a cooling tray to completely cool. Store in an air tight container or (if you're anything like me) dive straight in!

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Comments (43)

Happiebaker's picture

Made these with chickpea flour to make them high in protein and wheat free. Have tried other types of chickpea flour cookies and they never tasted good, these were delicious!! Also had no honey so used golden syrup.

lauraj1993's picture

Just made these cookies, I added citrus peel, 1tsp nutmeg and some walnuts to mine and they taste lovely! It's a great basic recipe to play around with and practice with different flavours/fruit, definitely recommend!

KnightPray's picture

Very tasty cookies, however I managed to mistake the 'tsp' abbreviation for the 'tbsp' for the baking powder. My cookies had a very concentrated taste of sodium bicarbonate.

melaadavies's picture

I added dried apple soaked in a tiny bit of orange juice. Very tasty!

germcguire's picture

They're ok, a bit of a strange mix and I had to manipulate them into a cookie shape. I'm sure there are better recipes out there, which make more sense. However, the taste was nice.

MandyGeorgia's picture

The recipe when split between 9 cookies is roughly 130 calories per cookie, if anyone was wondering :) -
HOWEVER we only used 30g of butter and added a banana to subsidise
used rye flour instead as that was all we had :)

tschwaiger's picture

I doubled the recipe, but only put in one egg , one tsp baking powder , 1 tsp bicarb. Added coconut, pumpkin seeds and dried apricots. Yummy ! Rather crumbly until they have cooled on the tray for a bit but very tasty. Will make again.

thegudos2's picture

Easy, quick recipe.... family loved them. However like previous comments they are more like little cakes than cookies.

lauren_ricci's picture

These are definitely more like little cakes. However in the description it does state that they will have a crumbly-cakey texture. I used 35g of dark brown muscovado sugar and added chopped almonds along with the raisins. They do taste lovely and are quick and simple to make but if you are after a true cookie then you may want to try a different recipe.

bearheart's picture

I adapted this recipe today and the bics were delish! the substitutions i made were:

maple syrup instead of honey
lowered the sugar to 35g
used a raisen and chopped dried apricot mix instead of just raisen
added small handful of roughly chopped mixed nuts (brazil, almond & walnut)
dunked the top of the cookie into ground almonds before baking.

cookiemonster89's picture

This was a terrible recipe. The cookies came out spongy, not goey. AVOID AT ALL COSTS.

jamesc373's picture

oats & raisins make them chewy

jay1234's picture

Tastes nice but its more of a rock cake in texture than a cookie!

fernrussell's picture

Lovely. Also now going to try them with an old favourite cookie ingredient of mine: raisins soaked in orange juice.

katebp's picture

The flavour was ok but these aren't biscuits or cookies, but rather little cakes. Am intrigued as to how people managed to get them to be chewy as I baked them for just 10 minutes and they weren't chewy at all.

emmajmillard's picture

I would recommend cooking therefor 2-3 mins longer for a crispier. Texture. Very tasty

sammyjanew's picture

These were fab with a few of my little alterations for the second. batch:
I used Soft brown sugar instead of caster.
I added a little bit of vanilla extract.
I reduced the amount of flour (not by a lot) and increased the oats to make them less cake like in texture.
I also like to boil the raisins for 10 min or so to make them extra plump and juicy before adding them.

zoefisher92's picture

Mine came out a little dry for my taste so next time I think I will add a little more butter. Lovely otherwise though, will be a regular

lornaan's picture

I made these cookies, and they came out like cake mix... they still taste good but they're like little dome-shaped sponge cakes rather than proper drop cookies.


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