These chewy oatmeal raisin cookies have soft centres and crispy edges. Flavoured with cinnamon and vanilla they are wonderfully buttery and packed with juicy raisins.
We think these are the best oatmeal raisin cookies! They are so delicious we have been making these on repeat.
Flavoured with vanilla and cinnamon these cookies are not just buttery and loaded with juicy raisins, they are also soft and chewy with yummy caramelised crispy edges.
Enjoy them as a snack or for a quick and easy breakfast and as they will keep for a while they are also perfect for gifting.
Plus they make your home smell amazing!
This recipe makes a big batch of around 30 cookies and will keep for up to a week or can be frozen.
Oats – find out why oatmeal is good for you, then you may like to try these healthy banana cookies made with oats and only 3 other ingredients.
If you love raisins you may want to try our fennel and orange salad, a beetroot salad or our spiced tea loaf.
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These are the ingredients you will need:
- butter – we use salted but you could use unsalted and add ⅛ teaspoon salt to enhance the flavours. Use butter left out at room temperature for an hour.
- sugar – use either granulated or caster. White sugar makes the edges crispy while brown sugar adds rich flavour and moisture.
- eggs – acts as a binding agent. Use room temperature eggs for better mixing.
- vanilla – for best results use a good quality vanilla.
- all purpose flour – provides structure for the cookies.
- baking soda – helps the cookies rise and makes them chewy.
- cinnamon – goes very well with oatmeal and raisins.
- oatmeal – quick cook or rolled oats are best, for chewy texture,
- raisins – we like to soak the raisins before baking as rehydrating makes them plump and more juicy, imparting more flavour. They can be soaked in hot water, hot black/green tea, coffee, fruit juices, maple syrup/honey and water for extra flavour.
See recipe card for quantities.
Step by step instructions.
Blend softened butter with granulated and light brown sugar till creamy.
Add eggs, cinnamon and vanilla and blend till combined.
Sift in flour and baking soda.
Stir to combine ingredients.
Stir in oats and drained raisins. This cookie dough will be sticky.
Chilling: You can chill the cookie dough from 30 mins to overnight before baking which makes the cookie dough a little less sticky and gives richer, chewier cookies. Chilling the dough before baking will make them spread less while baking.
Dampen hands and shape dough into small balls. Arrange a couple of inches apart on a lined baking sheet.
Press gently to make flat discs, then bake till golden with slightly browned edges. Cookies will feel soft to touch but will firm up on cooling. Cool before eating.
Here are a few other ways to make these cookies:
- chocolate – add your favourite chocolate chips (milk, dark or white) to the cookie dough
- crunchy – for more texture, mix in chopped pecans or walnuts to the cookie dough.
- fruity – replace raisins with dried cranberries/cherries or chopped fruit such as banana, peach, plums, apples, etc .
Store the baked cookies in an airtight container and keep in a cool place for up to a week or in the freezer for up to 3 months, thaw and bring to room temperature before serving.
To freeze the cookie dough either roll into a log and wrap in plastic wrap or shape into cookies and arrange in a container with parchment paper between the layers.
The cookies can be baked from frozen adding 2 more minutes to the baking time.
More cookie recipes
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Oatmeal Raisin Cookies
- 225 g butter 1 cup, softened, salted or unsalted (see notes below)
- 200 g granulated sugar 1 cup
- 210 g light brown sugar 1 cup
- 2 medium or large eggs room temperature
- 1 teaspoon vanilla
- 180 g all purpose flour 1½ cups
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 240 g quick cook oats 3 cups
- 130 g raisins 1 cup
- Preheat oven to 190℃ Fan/375℉ and line a baking sheet with parchment paper.
- Soak 130 g raisins in a small bowl of hot water and set aside (soaking raisins before using is recommended, see notes below).
- In a medium mixing bowl blend 225 g butter with 200 g granulated sugar and 210 g light brown sugar till creamy. Next blend in 2 medium or large eggs, 1 teaspoon ground cinnamon and 1 teaspoon vanilla.
- Sift in 180 g all purpose flour and 1 teaspoon baking soda then stir to mix well.
- Drain the raisins and pat dry then add to the mixture with 240 g quick cook oats stirring to mix well.
- Dampen hands and roll cookie mixture into small balls and arrange 2 inches apart on the baking sheet as they will spread during cooking. Gently press each cookie ball to flatten and bake for 12-13 minutes or till golden with slightly browned edges. Cookies will feel soft to touch but will firm up on cooling. Allow the cookies to cool before serving.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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