Oaty raisin cookies
Member recipe

Oaty raisin cookies

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(39 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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11th Aug, 2013
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.
24th Mar, 2013
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.
17th Mar, 2013
This was a terrible recipe. The cookies came out spongy, not goey. AVOID AT ALL COSTS.
12th Mar, 2013
oats & raisins make them chewy
8th Mar, 2013
Tastes nice but its more of a rock cake in texture than a cookie!
3rd Mar, 2013
Lovely. Also now going to try them with an old favourite cookie ingredient of mine: raisins soaked in orange juice.
2nd Mar, 2013
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.
31st Dec, 2012
I would recommend cooking therefor 2-3 mins longer for a crispier. Texture. Very tasty
27th Dec, 2012
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.
23rd Nov, 2012
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


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