Oatmeal raisin cookies

Oatmeal raisin cookies

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(73 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


  • 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
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…


  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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10th Jul, 2020
These are nasty - really taste the veg oil. Will make a butter version next time like a few of the other comments suggest.
19th Jun, 2020
Forgot to say, I also replaced the oil with butter :)
19th Jun, 2020
Quite tasty, but I tweaked the recipe. Firstly I cut the mixture in half, only adding 125g of oats and replacing 25g with ground almonds. I also added about a handful of coconut and a splash of orange juice. I made 9 large cookies and cooked for about 17mins. They had a crisp on the outside and were nice and soft in the middle. I might prefer to substitute the cinnamon with mixed spice!
Anoosha R's picture
Anoosha R
14th Jun, 2020
I had some issues with accurate portioning as the mixture was so thick which was a little irritating and the final cookies were a little on the dry side. However, they do taste nice and I had fun making them so overall good. (I did retain the water from the raisins and I was quite precise in measuring the volume of water so I'm not sure why they are so dry!!)
15th May, 2020
I baked these with my 2 year old. Used a stand mixer which didn't result in overmixing. Swapped half the sugar for light soft brown and think the recipe could easily tolerate less sugar overall. I'd cut out 50g I think. Also only had a medium egg so put a splash of orange juice in, along with the zest of an old orange we had that needed using up. Result was delicious. Baked 5 mins longer as we had big cookies. The house smells great too!
Yasmin Gregory's picture
Yasmin Gregory
30th Apr, 2020
I could taste the oil so would probably try to use butter next time or coconut oil and add some coconut essence instead of vanilla. The mixture got quite stiff as well. I made about 24 cookies by keeping the dough the size of a soup spoon.
13th Apr, 2020
A little disappointing. I found the cookies rather sweet but without the usual rich taste. I think this was due to the recipe using oil instead of butter. Also, the dough was very stiff, and I'd recommend adding the rasins before the oats if you still intend making these. I think I'll try another recipe (using butter!) next time
bethbiscuits's picture
7th Apr, 2020
I didn’t have any cinnamon so i added some ground ginger and I think it works really well. I also didn’t have any sultanas so i added a splash of milk to make up for the lack of water. Really nice cookies and I think it’s a great basic that you can add other flavours to. I might add a drop of orange oil next time.
17th Feb, 2020
These worked well. Oaty flapjack style biscuit. A heaped tablespoon makes too big a biscuit. A small spoon will be fine. I used half chopped apricots in raisin measure and 1/3 oat meal in the oat ratio and 1/3 wholemeal flour in flour measure. Cooked for 15 mins at 170c in a fan but for the smaller ones 13 mins will be fine.
27th Nov, 2019
People... READ THE INSTRUCTIONS! All the people who have commented that this is a dry recipe, I doubt they’ve read the instructions to soak the raisins and retain the water. It’s far from dry, very nice and moist. I’d halve the recipe as it made 24 big cookies. Make sure you flatten slightly as they don’t spread out or sink!


7th Jun, 2020
I'm unable to print any recipe from my android devices, is there a problem with the site?
lulu_grimes's picture
8th Jun, 2020
Hello, I'm sorry to hear that, I will report it. Lulu
Ioana Popovici's picture
Ioana Popovici
21st Mar, 2020
Could I use butter instead of vegetable oil?
Barney Good Food's picture
Barney Good Food
30th Mar, 2020
Yes you could but please bear in mind we haven't tested this ourselves.
2nd May, 2017
Is it possible to substitute wheat flour for gluten free flour? I can eat oats but not flour, however I have learned that is rarely possible to effect a straight swap. Would I gust use GF plain flour or GF S/R flour or could I simply use all oats and increase volume of liquid. Any help gratefully received. Thank you
goodfoodteam's picture
5th May, 2017
Thanks for your question. We haven't made these biscuits using GF plain flour but Doves Farm provides a good substitute if you want to experiment. They recommend adding a little extra liquid so you could try adding a dash of milk. We can't give specific advice without testing the recipe ourselves so if you'd like an exact recipe, then try one of our gluten-free biscuit recipes here: https://www.bbcgoodfood.com/recipes/collection/gluten-free-baking
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.  
EAC 39's picture
EAC 39
9th May, 2020
These cookies are amazing, and they taste really good with a handful or so of chocolate chips or cacao nibs!
Rose_pow's picture
9th May, 2017
Delicious and easy! To make them even better: soak the raisins in apple juice or cranberry juice (...or bourbon)!
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.
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