Name: Oatmeal raisin cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 25
Cuisine: American
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; 300g oats

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Oatmeal raisin cookies

Oatmeal raisin cookies

Member recipe by BJ Epstein

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Makes 25

Easy

Prep: 15 mins

Cook: 15 mins

plus soaking and cooling

A star rating of 4.1 out of 5.164 ratingsRate

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

Freezable (unbaked)

Dairy-free

Nut-free

Vegetarian

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Test Kitchen tips for the best oatmeal raisin cookies:

We like to soak the raisins in a little hot water or orange juice for 20 minutes before adding them to the dough. They become plumper and juicier, providing bursts of flavour in the cookie.
If you've got time, chill the cookie dough for 30 minutes before baking. It helps the cookies hold their shape in the oven and gives them a slightly chewier texture.
For a little extra crunch, stir in a handful of chopped walnuts or pecans. A pinch of cinnamon or mixed spice also pairs well with the oats and raisins, especially during the colder months.
We recommend taking the cookies out of the oven while they're still slightly soft in the middle. They continue to firm up as they cool, leaving the centres chewy with crisp edges.

Ingredients

Nutrition

Units:

MetricUS

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
300g oats

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Nutrition: per serving

kcal166
fat7g
saturates1g
carbs22g
sugars11g
fibre2g
protein3g
salt0.2g

Method

step 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.
step 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.
step 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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A star rating of 4.1 out of 5.164 ratings

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