Oaty raisin cookies
Member recipe

Oaty raisin cookies

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(33 ratings)

Member recipe by

Cooking time

Plus 30 minutes of cooling time

Servings

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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Ingredients

  • 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

Method

    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!

Comments, questions and tips

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Comments

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

jamesc373's picture
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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
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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
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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
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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.

julesthenorweegie's picture
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I tried to make cookies last week, but they ended up flying out the window to the rather chuffed squirrels and magpies. Then I found this recipe, and I had to try it / simply delicious, and bullet proof!

I would definitely double the batch if making for a crowd, cause they are divine! Will probably use this as a base recipe for cookies and just add different things to them from time to time, cheers!

pjyoung2012's picture
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Have had a couple of goes at making this recipe. Have swapped the raisins for dried mango. The baking makes the mango really juicy and it compliments the cinnamon really well. Anyway thanks for posting the recipe.

adrienneyong's picture
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Amazing healthy recipe! I didn't add an egg and it still bound itself well, and oats can be substituted for muesli and other stuff can be added! Great flexible cookie recipe :)

katiel28's picture
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Just made these with my 2 year old son and they were really easy.

I agree they were a little too sweet but will just add less sugar next time.

I didn't have raisins so added chopped prunes and chocolate instead and they are really nice! Even my husband (who doesn't normally like baked goods like this) liked them!

I cooked them for 5 minutes longer and they were still chewy, although we always cook things a little longer in our oven.

I will definitely make them again, I fancy changing the cinnamon to vanilla and trying mini smarties in them next time.

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