Oatmeal raisin cookies

Oatmeal raisin cookies

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(14 ratings)

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

Easy

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

  • unbaked

Nutrition: per serving

  • kcal166
  • fat7g
  • saturates1g
  • carbs22g
  • sugars11g
  • fibre2g
  • protein3g
  • salt0.2g
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Ingredients

  • 100g raisin
  • 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
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 300g oats

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.

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Comments, questions and tips

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Comments (17)

kooxie's picture
2.5

I made these exact to the recipe and they smell amazing, look fantastic and taste great... but they are a very floury, kind of in between a cookie and a flat sponge. I prefer a chewy American style texture for cookies and this didn't hit the spot.

Beeboo80's picture
5

Very easy and really tasty. I added cranberries instead of raisins and used half the oil, I substituted the rest with honey and a little extra water. Kids love them!

foodiecook24's picture

I used wholemeal flour and replaced 75g of the oats with milled linseed with dried fruit in. Very very yummy, the linseed/fruit made them so much better.

superlambanana's picture
5

Very nice cookie. I did half the batch (measured the egg and split it) with 100gr of raisins and dried cranberries mixed. Measured the temperature of the oven, it does need a smidgen longer than 15 minutes on 160 fan.

crowland8879's picture
5

This is a really good and simple cookie recipe.
I halved the quantities for a small batch and used a medium egg, 155g oats and 75g flour & just under1/4 tsp of bicarb. I also added some cinnamon honey to the raisin soaking mixture (of which I used around 30ml of liquid) and I still added a whole tablespoon of cinnamon having read previous comments. They were nice and airy in texture inside and crisp on the outside once cooled (so not a chewy cookie if that's what you're aiming for).

nataliahj's picture
2.5

A felt they were a bit dry compared to other cookies, but tasteful in general.

kerriannecox's picture

I felt like the oats to flour ratio was off

scaryjane's picture
5

These are fab, I've made them loads of times we all love them

aimeewatkins's picture

made these and they were good. They didn't flatten and spread as indicated but I just shaped them and allowed for this. I halved the amount of sugar and they were still sweet, not sure I would like to taste them with the full amount. I also added the zest of a whole lemon. Great tip of soaking the raisins.

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!

martina555's picture

I only used 70g flour instead of 170g (and added about 50g extra oats) and the results were still really good. Took a bit longer in the oven though.

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
5

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
5

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.

Questions (3)

meganije's picture

could i replace plain flour with self raising?

Owllupus's picture

Could I replace the raisins with raspberries

goodfoodteam's picture

Hi Owllupus, thanks for your question. We haven't tested this recipe using raspberries instead so we cannot guarantee perfect results. You should be ok to swap the raisins for a different dried fruit such as dried cranberries or cherries but the moisture in the raspberries might make the resulting biscuit mixture too wet. Let us know how you get on if you do decide to give them a go.  

Tips (2)

cookindancin's picture

This worked fine for me- lovely flavour and not dry at all. I did use soft brown sugar and 250g of oats instead. I also exchanged some raisins for glace cherries that needed using up. And it took me 17mins in the oven.

bwebb's picture

When making these I added about a tbsp of lemon zest, double the cinnamon and a handful of desiccated coconut. They were quite nice but a little too dense when I got a mouthful without raisins so I'd recommend adding an extra handful in.