Should I call these oatmeal and raisin cookies? What is oatmeal? Is it just what American’s call porridge? I wouldn’t call them porridge and raisin cookies. So, I will stick to oat and raisin cookies. Whatever they are, they were really good!
The kids are both obsessed with raisins at the moment, they won’t stop eating them. So, this seemed like a perfect time to experiment with some different cookies. I’ve made oat and raisin cookies before, which were fine. But, this time I added a little cinnamon and they were perfect.
This recipe makes beautifully chewy cookies with a little crunch on the outside. If you prefer them a bit crunchier bake them for a few minutes longer, but keep checking them as they do cook quite quickly.
- 125g Plain flour
- 0.5tsp Cinnamon
- 0.5tsp Baking powder
- Pinch of salt
- 115g Butter
- 100g Soft light brown sugar
- 50g Caster sugar
- 1 Egg
- 1tsp Vanilla extract
- 150g Raisins
- 150g Oats
Recipes such as this often say, “rolled oats” and I’m going to be honest, I don’t know the difference between rolled and normal. But, I had a quick look on the Asda smartprice oats ingredients and it said 100% Rolled oats. So, I think all normal breakfast oats are rolled!
To start, cream together the sugars and butter in a mixing bowl. I often find that brown sugar is quite lumpy, so make sure you get any lumps out.
Then, add the vanilla extract and egg and stir in well.
Next, mix together the flour, cinnamon, salt and baking powder in a bowl. Sieve half of this mixture into the butter and sugar and fold in. Then, add the other half and repeat until all the flour is combined.
Now, add the raisins and stir in before doing the same with the oats.
When you add the oats, they will just stick to the outsides of the mixture, so make sure you really dig in and mix it together well. It will get quite stiff, but keep going until the mixture is even.
When it’s ready, cover with cling film and place in the fridge for 40 minutes.
After this time, preheat the oven to 180 degrees and grease two baking trays.
Take a small handful of mixture and roll it into a ball in your hands. This mix makes around 15-18 large cookies.
Place the balls onto the baking trays, and flatten with your fingers. I find it easier to wash my hands after rolling and before doing this or the mixture just sticks. Be sure to leave space around each cookie, as they will spread when baking.
Bake in the oven for 12 minutes, or until they are just turning golden brown.
Remove from the oven and leave on the baking tray for a few minutes before taking off and leaving to cool. Apparently, you should cool things on a wire rack. But I’ve literally never owned one, and everything cools fine on a plate or chopping board!
There you have it, super easy, chewy oat and raisin cookies, perfect for raisin obsessed kids!
Yummy oat and raisin cookies. Great dipped in tea!
- • 125g Plain flour
- • 0.5tsp Cinnamon
- • 0.5tsp Baking powder
- • Pinch of salt
- • 115g Butter
- • 100g Soft light brown sugar
- • 50g Caster sugar
- • 1 Egg
- • 1tsp Vanilla extract
- • 150g Raisins
- • 150g Oats
- Cream together the butter and sugar
- Add the egg and vanilla and mix together well
- Sieve in half of the flour, cinnamon, baking powder and salt and fold in well
- Repeat with the second half and fold until well mixed in
- Add the raisins and oats and stir together until evenly spread
- Cover and cool in the fridge for 40 minutes
- Preheat the oven to 180 degrees and grease 2 baking trays
- Divide the mixture into 15 balls
- Place on the baking tray and flatten slightly, leaving space to spread
- Bake in the oven for 12 minutes or until starting to brown
Prep time includes cooling time