Recipe: Delicious Oat & Raisin Cookies

Oat & Raisin CookiesThis is the recipe that provided the delicious cookies some of you may have spotted on Instagram. It led to a discussion about how the word biscuit is being replaced by the American work cookie. In this case, the recipe is American and I think cookie is warranted. I am a big fan of the word biscuit though!

Recipe: Oat & Raisin Cookies

Summary: Far from healthy, but delicious, these cookies made to a recipe from the Smitten Kitchen (adapted ever s slightly because of my available ingredients) are simply incredible. Soft, chewy and packed with raisins and flavour, they’ll please anyone who likes a good cookie (so long as they like raisins).


  • 1/2 cup (1 stick, 4 ounces, or 115 grams) butter, (well) softened
  • 2/3 cup (125 grams) dark brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (95 grams) plain flour
  • 1/2 teaspoon baking soda (sodium bicarbonate)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon table salt
  • 1 1/2 cups (120 grams) porridge oats
  • 3/4 cup (120 grams) raisins (I used seedless Californian that I had left over from this year’s mincemeat)


  1. Cream together the butter, brown sugar, egg and vanilla until smooth.
  2. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. then stir this into the butter/sugar mixture.
  3. Stir in the oats and raisins.
  4. Scoop the cookies onto a lined baking sheet making sure to keep them about two inches apart (I found a regular ice-cream scoop made an ideal size).
  5. Chill the cookies for about 10 minutes before baking them (helps the cookies keep their shape).
  6. While you are waiting, heat oven to 350°F (175°C less if it’s a fan, ut you’ll know your own best)
  7. Bake them for 10 to 12 minutes (though even a minute or two longer wont hurt them if you like cookies that are a bit drier), taking them out when golden at the edges but still a little undercooked-looking on top.
  8. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 1 review(s)

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