Oatmeal raisin cookies

Oatmeal raisin cookies

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(6 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins plus soaking and cooling

Skill level

Easy

Servings

Makes 25

Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking

Nutrition and extra info

Additional info

  • unbaked
Nutrition info

Nutrition per serving

kcalories
166
protein
3g
carbs
22g
fat
7g
saturates
1g
fibre
2g
sugar
11g
salt
0.2g

Ingredients

  • 100g raisins
  • 150ml vegetable oil
  • 200g golden caster sugar
  • 1 large egg, beaten
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 140g plain flour
  • ¼ tsp bicarbonate of soda
  • 300g oats

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Method

  1. Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
  2. Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
  3. Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.

Recipe from Good Food magazine, April 2014

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Comments

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megroset's picture

I usually end up messing something up when I bake, but these were so quick, easy and straight forward to make with little fuss! I separated the batch and made half without raisins, however I found them to be quite bland; I think the raisins were really needed for taste and texture. I imagine these cookies could be easily altered to suit your own tastes.

donna_wowee's picture

I'm usually super positive with reviews, but these were seriously lacking flavour - and tasted very 'floury'! My toddlers think they're fine and so does my husband, so maybe just me!

Drolkar Lhamo's picture

I love these cookies, so easy to make with no mess, just straight from bowl to tray, I used ground ginger instead of the vanilla and cinnamon and used fine oatmeal everyone loves them!

Cara_B's picture

fab cookies :) the advise from julia_j is brilliant as they do fall apart when you try and put them on a baking tray, another way to do them is to put them in cupcake cases and do then that way :)

vlatus's picture
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Really lovely. I used sunflower oil, rather than vegetable oil, taste and texture no different to cookies made with butter or marge. I added more cinnamon than recipe suggested, probably nearer to 1tbsp as whenever I've used 1tsp cinnamon in recipes I can never taste it! I got 24 cookies (didn't have room on my trays for 25), but they were a bit thicker than shown. Will be making these again - next time I will make them a bit thinner.

emahusband's picture

The cookies produced were pretty tasteless with an odd texture. This may have been because of the oil rather than butter.

julia_j's picture
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As the mixture is sticky, I recommend this:
1. Place a biscuit cutter on the baking tray
2. Put a tablespoon of mixture in and press down until level
3. Lift the biscuit cutter up. You may need to push down the mixture at the sides as you do this to stop it coming of too.

I also needed to cook them for quite a bit longer - just keep an eye on them in the oven until they are brown all over.

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