Hands up – who loves cookies? This soft chewy Oatmeal Raisin cookies recipe is easy and quick to make and the results are delicious. Flavourful, soft, thick and chewy cookies with sweet little pops of raisins. A wonderful sweet bite with coffee, but healthy enough for a lunchbox. I think it’s going to become a frequent visitor to your cookie jar!
These homemade soft chewy oatmeal raisin cookies are thick, and bursting with raisins and make a welcome snack. If you’ve never made cookies before then this is a really simple recipe to start your cookie-making career. Have a go at these. I think you’re going to be pleased that you did.
Features of these Oat Raisin cookies
OK, the cookie jar is empty and you need to fill it with something wholesome and good but is this recipe for you?
Flavour
The cookies are sweet with a hint of cinnamon spice and smell wonderful when they’re baking. The raisins add to the sweetness, flavour and texture as do the oats.
Texture
The oats in the cookies make them soft and chewy with lots of oatmeal texture. The inclusion of raisins gives little bits of sweetness that contrast nicely with the oatiness giving a lighter texture to the final cookie.
Chilling the dough for 30 minutes before baking will create a thicker, bakery-style cookie that is just delicious.
Difficulty
These Oatmeal and Raisin cookies are made using everyday and readily available ingredients.
This recipe is both easy and straightforward. It doesn’t involve any difficult cooking processes and doesn’t require any specialised baking equipment. This is definitely a recipe for beginning bakers. In fact, it’s simple to make with children if it’s rainy outside and they’re bored. Plus, they get to eat something good too!
Notes on Making These Oatmeal Raisin Cookies
Chilling the dough for a while before baking prevents the cookies from spreading quite so much. This will give you a bakery-style, thicker more chewy cookie which I absolutely love. I’ve added thirty minutes into the preparation time on the recipe instructions so that you know how long it may take if you do this. If you want to make them more quickly than that and sometimes I know I do. Then skip that step, space them a good distance apart on the baking tray and cook for around 12 to 15 minutes. They will be thinner, larger in diameter but wonderful.
All the information you need, ingredients list and method are in the recipe card below. This is a little extra to help with that process.
So, read the recipe, gather up your ingredients and let’s bake cookies.
Once you’ve mixed everything together as per the instructions you will have something which is like a wet dough or a very thick cake mixture.
At this point, you can choose to portion it out onto the baking tray and cook straight away for a large, thinner cookie, or refrigerate for around 30 minutes for a thicker, smaller-diameter chewy cookie.
Whichever route you decide to follow- scoop out the dough in 1 to 2-tablespoon amounts. Press them down very slightly and use a fork to push them into circular shapes and to push any rogue raisins back into the dough. They may cook a little hard if left too exposed. I tend to use a scoop of around 2 tablespoons and this recipe yields 16 cookies.
Bake for approximately 12 minutes but they can need upto 15 minutes to have slightly golden edges and yet remain very slightly soft on the top. They should indent just a very little bit if you press with your finger. Remove them from the oven and put them on a cooling tray. Once they have cooled they will be wonderful and ready for you to try them out.
Storing the soft chewy Oatmeal Raisin Cookies
These cookies will last for about a week in an air-tight container or of course, a cookie jar or biscuit tin. I doubt that there will be any that last that long for you to find out.
Variations to the basic cookie recipe
These homemade oat cookies are pretty wonderful just as they are but if you’re looking for a few ideas to make them different then these may help.
- omit the cinnamon and use mixed spice or apple pie spice instead
- add the zest of an orange or lemon for a nice citrussy note
- substitue the raisins with the same amount of other dried fruit. If you use larger dried fruit such as dates, apricots or mango then chop them up a little.
- substitue chocolate chips for the raisins in equal amounts.
- omit the vanilla extract if you do not like it.
Tips for Success
- Measure out the ingredients accurately. If you are using cups to measure out the ingredients it is easy to add too much or not quite enough of an item without realising it. For baking I prefer to use a set of digital scales to ensure that I’m following a recipe accurately. Accuracy will equal success.
- Only mix the ingredients together so that they’re are no dry bits left in the bowl.
- Allowing time for the cookie dough to chill will ensure that you get a thicker, bakery-style cookie when it is baked.
- When placing the dough on the baking sheet, try to avoid depressing the dough too much, just handle it lightly.
- Set your oven temperature accurately and bake for between to 12 to 15 minutes. Just bake them until they have golden brown edges. They will be slightly soft on top but once they’ve cooled they’ll have a firm exterior but be lovely and soft inside.
I hope you enjoyed the Oatmeal Raisin cookies. How did they taste?
If you like these… you may like some of our other cookie recipes
- Lemon Cookies
- White Chocolate Cranberry Cookies
- Peanut Butter Cookies
- Peanut Butter Cookies and Chocolate Chips
- Chocolate Crinkle Cookies
- Shortbread Cookies
- Chocolate Chip Cookies
- Easy Ginger Cookies
- Easy Oat and Coconut Cookie
- Chocolate Chip Pecan Cookies
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Soft Chewy Oatmeal Raisin Cookies Recipe
Equipment
- 1 baking tray
- 1 mixing bowl
- mixing spoons
- 1 set of measuring spoons
Ingredients
- 1 1/2 cups all-purpose flour white, plain
- 3/4 cup muscovado sugar
- 1 egg medium sized
- 1 teaspoon vanilla extract
- 5/8 cup non-dairy margarine
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon optional addition
- 1 1/2 cup rolled oats
- 1 cup raisins
Instructions
- Pre-heat the oven to 325F/170C /150C Fan/ Gas 3. Line a couple of baking trays with baking parchment.
- Add the flour, oats, baking soda, baking powder, cinnamon and vanilla extract to a bowl. Stir well to combine.
- In another bowl add the non-dairy margarine along with the muscovado sugar and cream them together. You may use a hand whisk for this if you like. Beat in the egg.
- Add the flour mixture to the margarine bowl and stir until it is all combined, with no dry bits of flour or oats sticking to the sides of the bowl..
- Add in the raisins and stir once more. The mixture begins to get stiff at this point but this is ok.
- To achieve deliciously thick, bakery-style cookies, put the cookie dough in the refrigerator for around 30 minutes. If you want cookies really quickly you may skip this step. The cookies will be larger and flatter.
- Scoop two tablespoons of dough per cookie out onto the baking tray. Mould them into a roughly circular shape with your fingers. Space them out to give them room to spread a little whilst they cook.
- Place on the middle shelf of the oven and cook for approximately 12 to 15 minutes until the edges are slightly golden and the tops are still a little soft. Do not over-cook them.
Notes
Variations on the main recipe
- omit cinnamon and replace with mixed spice or apple pie spice
- add the zest of a lemon or orange for a nice citrussy flavour
- substitue the raisins with other dried fruit; currants, dried blueberries, chopped mango or dates
- add 1/2 teaspoon of vanilla extract
Storing the Cookies
These cookies will last for about a week in an air-tight container or of course, a cookie jar or biscuit tin.Nutrition
Why not pin this soft chewy Oatmeal Raisin Cookie Recipe for later?
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