Oaty raisin cookies
Member recipe

Oaty raisin cookies

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(42 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!

Comments, questions and tips

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24th Jan, 2018
Yes they are more cakey than cookie but they are divine and have perked up our rainy day! My toddler helped and we will definitely make these again.
GemJan's picture
10th Feb, 2017
Very nice cookies, took about 15 minutes to bake and made 12, perfect and delicious
24th May, 2015
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
28th Sep, 2014
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!
18th Sep, 2014
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.
12th May, 2014
I added dried apple soaked in a tiny bit of orange juice. Very tasty!
germcguire's picture
6th Apr, 2014
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.
17th Jan, 2014
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 :)
30th Sep, 2013
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.
14th Sep, 2013
Easy, quick recipe.... family loved them. However like previous comments they are more like little cakes than cookies.


26th Apr, 2018
How many calories do these have? :)
K Lewis's picture
K Lewis
9th Sep, 2018
100 calories each if you make 12. :)
K Lewis's picture
K Lewis
9th Sep, 2018
Super recipe! Lots of complaints about it being cake-like. Top tip! With all cookie recipes-If you want a crunchy cookie you have to lower the heat and bake for longer. :)
mattisokay's picture
31st Aug, 2017
(1) Soak raisins in boiling water for 10 minutes before stirring into the flour mixture. (2) These are quite sweet. For a more kid-friendly tweak, reduce sugar to 30g. This keeps them sweet without being overly so. (3) Don't be afraid to experiment with different flours! Our favourite combination is half spelt, half buckwheat.