Oatmeal raisin cookies

Oatmeal raisin cookies

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(18 ratings)

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


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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  • 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


  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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15th Feb, 2017
Scrumptious! Very easy to make. My 7 year old enjoyed making these. next time I'll add a bit more salt, but that's just to my taste.
8th Feb, 2017
Can't understand the bad comments about being dry, floury and too sweet. I made these for the first time with my 2 and a half year old and they were great. They were moist and not too sweet. They feel like you are eating a healthy biscuit due to being lovely and oaty. I made them a bit too big so they did take a little longer to cook. They do come out the oven very soft so you do need to cool them like it suggests and this is when they firm up. I realised I didn't have any cinnamon at the last minute so used ground mixed spice but still great. Going to try them with some orange zest next time. Can't fault them. Easy and tasty.
11th Dec, 2016
I am unimpressed with this recipe as I find it too floury with an odd in-cookie like texture. I halved the sugar as it would have been tooth-achingly sweet otherwise for me. I was going to hand some in to my neighbours as a gift but I will not bother now having tasted them.
9th Dec, 2016
A quick and easy recipe. I substituted cranberries for a Christmasy theme. Worked very well.
11th Oct, 2016
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.
21st May, 2016
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!
14th Apr, 2016
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.
5th Sep, 2015
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.
25th Aug, 2015
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).
7th Jun, 2015
A felt they were a bit dry compared to other cookies, but tasteful in general.


10th Oct, 2015
could i replace plain flour with self raising?
11th Mar, 2015
Could I replace the raisins with raspberries
goodfoodteam's picture
13th Mar, 2015
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.  
14th Jul, 2015
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.
10th May, 2015
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.