Soft and chewy oatmeal raisin cookies. Lightly spiced and filled with crunchy oats and plump raisins. These cookies are quick and easy to make and taste absolutely delicious. Perfect for any cookie lover, these make the perfect pick me up snack any time of the day!
When making this recipe, I always soak the raisins in boiling hot water for about 15 minutes before adding them to the mixture. This helps to plump them up and makes them big and juicy.
One of the things that I love about this recipe is just how customisable it is. If you don’t like raisins, you can simply swap it out for a different dried fruit. Cranberries make a great substitute! You can even change it for chocolate or add half a portion of nuts to the batter.
This is a super simple and quick recipe to make, with only a few steps to follow. Start by mixing the unsalted butter until creamy, then add the sugar mixing until both are combined. I always use an electric mixer, and this only takes a few minutes. Next, add the egg and mix in until fully blended. Then add the flour, salt, baking powder and mixed spice to a bowl and combine. When everything is well combined, using a spoon stir through the oats and drained, soaked raisins (or other fruit/fillings of choice), until everything looks well mixed.
These cookies do not really spread so you can place them relatively close together on the baking tray. If you want a crunchier biscuit, then make them quite flat. If you prefer a softer chewier cookie then you can leave them quite thick.
Cook in the oven for 12-15 minutes. You’ll know that they’re done when they start to turn golden brown. They will still be soft in the middle to touch but will harden up once they’ve completely cooled down.
These will last for about 3 days kept in an airtight container in a cool dry place.
Ingredients
- 115 g Unsalted Butter
- 75 g Light Brown Soft Sugar
- 1 Egg
- 110 g Plain Flour
- Pinch Salt
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Mixed Spice
- 135 g Rolled Oats
- 115 g Raisins, soaked in boiling water for ~15 minutes and drained
Instructions
- Preheat the oven to 160*C Fan/ 180*C / 350*F, and line a baking tray with baking parchment
- Place the butter into a bowl and using an electric whisk, mix until smooth
- Add the sugar and mixing until completely combined
- Add the egg and mix everything together
- Next, add the flour, baking powder, sea salt and mixed spice and mix until fully incorporated
- Using a spoon, stir through the oats and raisins
- Place a tablespoon of the batter onto the baking tray, leaving a bit of space between each cookie. If you prefer a crunchier cookie then squash the batter down with the back of a spoon. If you want them chewier then leave them thicker on the tray.
- Place in the centre of the oven, and bake for 10-15 or until golden brown. The cookies will still be soft when they come out of the oven, but will harden as they cool.
- Remove from the oven, and leave them on the tray for 5-10 minutes to allow them to harden, then place on a baking tray allowing them to cool completely.
Notes
These will last for about 3 days kept in an airtight container in a cool dry place.
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