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Oatmeal and Raisin Cookies

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  • 120g unsalted butter, softened
  • 250g light brown sugar
  • 200g plain flour
  • 2 large eggs
  • 1/2tsp baking powder
  • 1/2tsp baking soda
  • 1tsp cinnamon
  • 250g raisins
  • 375g rolled oats


  1. If baking straight away preheat the oven to 180C and line a cookie sheet with baking parchment.
  2. In the bowl of an electric mixer cream together the butter, brown sugar, eggs and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together.  Add the dry ingredients to the butter mixture and stir to combine. Using a wooden spoon stir in the oats and raisins.
  3. If you’re like me, you can now roll the dough into walnut sized portions, place on a baking sheet and open freeze in your freezer till hard before transferring them into an airtight container or ziploc bag.   If choosing to bake right away chill the dough in the fridge for 30 minutes before rolling.  Place on the prepared baking sheet for 12 – 15 minutes depending on how gooey you like your cookies. If cooking from frozen add an extra five minutes to your cooking time.
  4. Allow to cook on the cookie sheet for five minutes before transferring to a wire rack to continue cooling or an eager mouth to be devoured instantly!

  • Prep Time: 10 minutes plus chilling
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: British