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Soft and chewy oat and raisin cookies on baking paper.

Chewy Oat and Raisin Cookies

Chewy Oatmeal Raisin Cookies. Packed with plump raisins and a perfect hint of cinnamon, these cookies are a treat for any occasion. They are quick to whip up, ideal for sharing, and guaranteed to satisfy your sweet tooth. Get ready to fall in love with a classic all over again!
5 from 6 votes
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Course: Easy Baking
Cuisine: British
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 30 Cookies

Ingredients

  • 185 g (¾ cups) butter , softened
  • 175 g (¾ cups) light brown sugar
  • 100 g (½ cups) caster sugar
  • 2 (2) eggs, room temperature
  • 2 teaspoon (2 teaspoon) vanilla
  • 175 g (1 ⅓ cups) cups plain/all-purpose flour
  • ½ teaspoon (½ teaspoon) baking soda
  • ½ teaspoon (½ teaspoon) salt
  • 1 teaspoon (1 teaspoon) cinnamon
  • 225 g (2 ⅝ cups) rolled oats
  • 170 g (1 cups) raisins

Instructions

Preparation of the Dough

  • In a medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats.
  • In a separate larger bowl, beat the unsalted butter, light brown sugar, and granulated sugar until creamy. This should take about 2-3 minutes with an electric mixer.

Incorporating the Ingredients

  • Add the egg and vanilla extract to your butter and sugar mixture. Beat until they are well incorporated.
  • Gradually add your dry ingredients to the wet mixture. Mix until just combined to avoid over-mixing, which can lead to tough cookies.
  • Fold in the raisins, ensuring they're evenly distributed throughout the dough.

Chilling and Baking

  • Cover your dough and chill in the refrigerator for at least 30 minutes. This will prevent the cookies from spreading too much during baking.
  • Preheat your oven to 180°C (350°F). Line your baking sheets with parchment paper.
  • Using a cookie scoop or a tablespoon, portion the dough onto the baking sheets. Flatten each ball of dough slightly with the back of a spoon.
  • Bake the cookies for 10-12 minutes or until golden brown on the edges.

Cooling and Storing

  • Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  • Store your cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage.

Notes

  • Soaking your raisins in warm water for 10 minutes before adding them to the dough can make them extra juicy and plump.
  • These cookies can be frozen before or after baking. For unbaked cookies, shape the dough into balls and freeze on a lined baking sheet before transferring to a freezer bag.
  • Bake from frozen, adding an extra minute or two to the baking time.
  • For a slightly healthier variation, replace half of the all-purpose flour with whole wheat flour.
  • Cookies can be reheated in a microwave for a few seconds or in a warm oven for a few minutes to regain their fresh-baked warmth and texture.

Nutrition

Calories: 151kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 110mg | Potassium: 94mg | Fiber: 1g | Sugar: 9g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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