Oatmeal Raisin Cookies

Ingredients

• 150 g (1 cup)California raisins
• 180 g (2 cups)quick oats
• 90 g (¾ cup)plain flour
• 150 g (¾ cup)light brown sugar
• 113 g (½ cup)butter
• 1egg
• 5 ml (1 tsp)vanilla extract
• 0.75 g (⅛ tsp)salt
• 2.3 g (½ tsp)bicarbonate of soda

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Cream butter and sugar

   Put the light brown sugar and butter in a stand mixer and beat until fluffy.

3. 3

   Add egg and vanilla

   Add the egg and vanilla extract, then mix for a few seconds.

4. 4

   Mix dry ingredients

   Add the oats, flour, bicarbonate of soda and salt. Mix briefly, just until combined, without overmixing.

5. 5

   Fold in raisins

   Fold in the raisins. The dough should be slightly sticky but not excessively so. Refrigerate it for 30 minutes.

6. 6

   Shape the cookies

   After 30 minutes, shape the dough into 14 balls on a baking tray. Press each one down slightly, but don’t flatten it too much.

7. 7

   Bake the cookies

   Bake for 13 minutes.

8. 8

   Cool on a rack

   Remove the tray from the oven and transfer the cookies to a cooling rack.

9. 9

   Store when cool

   Once the cookies have cooled completely, keep them in a tightly sealed container.

What are oatmeal raisin cookies?

Oatmeal raisin cookies are a familiar American-style bake, pairing oats with dried fruit in a sweet, buttery dough. This version uses quick oats and brown sugar for a soft, chewy cookie with a touch of caramel-like flavour.

The brief chill helps the dough firm up before shaping, while the raisins add sweetness throughout. The method is simple, but stopping the mixing as soon as the ingredients come together helps avoid tough cookies.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 15g protein, 125g carbs, 23g fat.

The oats, flour and raisins provide most of the carbohydrate, while butter contributes most of the fat; the egg adds a little protein. Pair a cookie with plain yoghurt or fruit if you’d like a more balanced snack.

Choosing the ingredients

Quick oats: These blend readily into the dough and give the cookies a tender, even texture. Rolled oats can make the result more textured if you don’t mind a chewier bite.

Brown sugar: Light brown sugar brings moisture and a mellow toffee note. Pack it into the measuring cup before weighing or measuring.

Raisins: California raisins work well here, but any seedless raisins are suitable. Fold them in at the end so they stay distributed through the dough.

Getting the dough right

Creaming: Beat the butter and sugar until the mixture looks fluffy, then add the egg and vanilla briefly. The recipe calls for only a short mix after adding the egg.

Mixing: Once the oats, flour and raising agent go in, mix just until no dry patches remain. Fold in the raisins by hand to avoid overworking the dough.

Chilling and shaping

Chilling: Refrigerate the dough for 30 minutes as directed. This makes it easier to handle if it feels sticky and helps the shaped portions hold together on the tray.

Shaping: Divide the dough into 14 balls, then press each one down slightly. Keeping them a little thick follows the recipe’s guidance not to flatten them too much.

Baking and doneness

Timing: Bake at 175°C (350°F) for 13 minutes. Because ovens and trays vary, start checking towards the end of the stated baking time.

Cooling: Transfer the cookies to a rack after baking and let them cool completely. They can be delicate while warm, so allow them to set before storing.

Serving the cookies

Serve the cookies on their own as a snack or alongside tea, coffee or a glass of milk. Their sweetness also pairs nicely with plain yoghurt or fresh fruit for a more substantial snack.

The recipe makes 14 cookies, while the listed yield is four servings. For easier portioning, divide the batch into four servings after baking.

Recipe notes & tips

• Weigh the flour and oats for a more consistent dough.
• Use butter that is soft enough to cream but not melted.
• Scrape down the mixer bowl so the butter and sugar are evenly combined.
• Chill the dough for the full 30 minutes before shaping.
• Leave room between the 14 dough balls on the tray.
• Let the cookies cool completely before sealing them away.

Variations

• Add cinnamon: Mix a little ground cinnamon into the dry ingredients for a warm spice note.
• Use chopped nuts: Fold in chopped walnuts or pecans along with the raisins.
• Try other dried fruit: Replace some or all of the raisins with chopped dried cranberries.
• Add chocolate: Fold in a small handful of chocolate chips with the raisins.
• Use rolled oats: Swap in rolled oats for a more pronounced oat texture.

Common mistakes to avoid

• Overmixing the dough: Stop once the dry ingredients are incorporated to keep the cookies tender.
• Skipping the chill: Refrigerate for 30 minutes so the sticky dough is easier to shape.
• Flattening too much: Press the balls down only slightly, as the recipe calls for thicker cookies.
• Crowding the tray: Leave space around the 14 portions so they have room as they bake.
• Packing cookies while warm: Cool them completely on a rack before storing to avoid trapped steam.

How to store

Once fully cool, store the cookies in a tightly sealed container at room temperature for up to 4 days. If you prefer them warm, heat briefly in a low oven or microwave just before serving.

Frequently asked questions