Oatmeal and raisin cookies
- April 2013
- Makes 10 large cookies
- Takes 25 minutes to make, 10 minutes to cook
These easy oatmeal cookies are packed with oats and raisins, perfect for a healthy snack or dunking into tea. They’re freezable too – check out the tips at the bottom of the recipe!
For something a bit different, why not take a look at our carrot cake cookies? They’re deliciously nutty.
- 11.5g (6.4g saturated)
- 37.1g (20.1g sugars)
- 115g unsalted butter, softened
- 125g soft light brown sugar
- 1 large free-range egg
- ½ tsp vanilla extract
- 95g plain flour
- ½ tsp bicarbonate of soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 120g rolled oats
- 120g raisins
- Preheat the oven to 180°C/fan 160°C/gas 4 and line a large baking sheet with baking paper. Put the butter, sugar, egg and vanilla into a large bowl, then cream together with an electric hand mixer until smooth.
- In a separate mixing bowl, mix the flour with the bicarbonate of soda, cinnamon and salt. Stir the flour mixture into the butter mixture to form a dough, then add the oats and raisins and stir to combine. Wrap the dough in cling film, then chill in the fridge for 10 minutes.
- With damp hands, roll the dough into equal-size balls, using about 2 tbsp mixture for each (or see tip). Flatten into patties, then arrange on the prepared baking sheet, 5cm apart. Bake for 10-12 minutes until golden at the edges but still looking a little underbaked on top. Remove the cookies from the oven and leave on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For equal-size cookies, use an ice cream scoop to pick up the dough, then press onto the lined baking sheet. The cookies will still be soft when you take them out of the oven, but don’t be tempted to cook them further – they will firm as they cool.
To freeze: Shape the uncooked cookie dough into a log, wrap well in cling film, then freeze. To bake, cut off as much dough as you need, defrost fully, then bake your cookies to order.
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