Go Back
–+ servings
Oat and Raisin Cookies on a table
Print Pin Recipe
4.50 from 2 votes

Soft Chewy Oatmeal Raisin Cookies Recipe

These soft and chewy Oatmeal Raisin Cookies are the perfect way to fill your cookie jar. They're the absolute best snack af the end of a hard day and healthy enough to smuggle into the corner of a lunchbox. These bakery style cookies (good and thick) are both simple and quick to make. Why not try them?
Prep Time15 minutes
Cook Time12 minutes
Chilling Time30 minutes
Total Time57 minutes
Course: Snack
Cuisine: American, British
Diet: Vegetarian
Keyword: cookie, easy, healthy, oats, raisins
Servings: 16 cookies

Equipment

  • 1 baking tray
  • 1 mixing bowl
  • mixing spoons
  • 1 set of measuring spoons

Ingredients

US Customary - Metric
  • 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

Note: the nutrition information is generated by computer and is intended as a guideline only.

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.
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!

Nutrition

Serving: 1cookie | Calories: 194kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 179mg | Potassium: 135mg | Fiber: 2g | Sugar: 10g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg