These chewy oat and raisin cookies are the ultimate old fashioned thick, chewy comforting cookie. Plump raisins, whole oats and lots of cinnamon mean that these cookies are addictive and will be a hit with everyone. Thick, chewy, and slightly crispy at the edges. These cookies are the jackpot of comfort food.
We are living in a time right now! As England goes into a 4-week lockdown (this is lockdown no. 2) I find myself reaching for the comfort foods, the simple things that I know. The recipes that I can make with my eyes closed. The recipes that smell like my grandparents, meaning old fashioned, but familiar and instantly comforting. These cookies are it. But... I love a bit bakery-style cookie and this recipe makes a lot them! Easy, comforting and basic. Because that's what we're all craving right now.
Oat and Raisin Cookies
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Ingredients needed
- plain flour (all-purpose)
- raisins (you can use sultanas, dried cranberries or any other dried fruit)
- butter
- eggs
- cinnamon
- oats (rolled oats, but you can use instant oatmeal too)
- light brown sugar (Aldi now stocks this)
- caster sugar (granulated is fine too)
- bicarb of soda
- vanilla (optional)
- salt
Step by step oatmeal raisin cookies
- These cookies are very traditional in they're method. We start by creaming the butter and the sugars. Are you wondering why we use two different kinds of sugar? The light brown is for the depth of flavour and to add some colour to the cookies and the white sugar is just for some texture and to balance out the richness of the brown sugar.
- Use softened butter for this recipe so that you can mix the butter and sugars well and the mix gets very light and fluffy. Add in the eggs one at a time and mix after each addition. This is a very traditional method and will work for every most cookies and cake.
- Once you've added in the eggs and it's all mixed, add in the flour, bicarb of soda (baking soda) cinnamon and vanilla. Mix everything until it's just combined. Over mixing at this stage will result in a tough and very un-chewy cookie. Once that's blended, stir in the oats and raisins.
Once the cookie dough is made there is no need to rest it in the fridge or take any other steps. We're just not being fancy like that, these days. Simply roll into tablespoon-size balls and place on a baking tray. Make sure you either grease the baking tray with some butter or use some baking paper, so the cookies don't stick.
A quick tip is to press the cookies down slightly before you bake them. And yes. Once they are out of the oven and still slightly warm you will eat approx. 9.8 cookies to make sure that they are JUST right!
Cookie FAQ's
- How do I get my cookies soft and chewy rather than crispy? A. Start with the oven temperature. When you select a slightly lower temperature the cookies obviously bake slower, so they don't go so crispy. I bake these cookies are 150c, rather than the typical 180c. Also, I take them out when the centres look like they should bake another minute or so. But leave the cookies on the hot tray. The residual heat bakes the centres all the way through while ensuring that they stay chewy and fluffy.
- Can I freeze these cookies? A. YES!!!! These cookies can be frozen before baking or after. To freeze the cookie dough, either roll them into balls and freeze on a baking tray then place in a freezer bag or container, or simply bake them according to the recipe and freeze some that way. If you freeze the dough, you can bake them from frozen, rather than defrost them and bake.
- Do these cookies spread? A. Yes they do. Make sure you give them plenty of room to do so. I gently flatten them before baking to encourage them to spread a little. The dough will be sticky when you scoop them onto your baking tray, do to how much moisture is in them. This keeps them soft, fluffy and chewy.
Recipe
Chewy Oat and Raisin Cookies
Ingredients
- 185 g butter softened
- 175 g light brown sugar
- 100 g caster sugar
- 2 eggs
- 2 teaspoon vanilla
- 175 g cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 225 g rolled oats
- 170 g raisins
Instructions
- Preheat the oven to 180ºC.
- In a large bowl cream together the butter and sugars until smooth and fluffy. The butte and sugar will also turn a pale golden colour. Beat in the eggs one at a time, mixing after each one, then stir in the vanilla.
- Combine the dry ingredients, flour, bicarb of soda and salt. Stir into the butter and sugar mixture until just blended. Mix in the oats and any nuts of chocolate chips you may be using.
- Use a spoon or a small ice cream scoop to drop onto a lined baking tray. Bake in the preheated oven for about 12 minutes or until the edges are just golden and the centres are still soft and fluffy.
- Remove from the oven and let the cookies cool on the tray for about 5 minutes before removing to a wire rack to cool completely.
Notes
Nutrition
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!
Polly
yummy, this recipe's amazing! the outcome is yum!
Jane
Made these cookies this morning. They are exactly what I've been looking for!
Deborah Rainford
Amazing. Thanks for taking the time to leave a comment and a rating!