Oatmeal and raisin cookies

Oatmeal and raisin cookies

How to Cook Cakes
Peter Cassidy

This chewy cookie recipe is very quick and simple to prepare, so make a batch for unexpected guests or as a ‘pick me up’ on a chilly weekend afternoon.


Quantity Ingredient
100g raisins
120g butter
75g caster sugar
75g soft light brown sugar
1 large egg
1 teaspoon vanilla extract
100g self-raising flour
250g rolled oats


  1. Heat the oven to 180°C. Line 2 large baking sheets with baking parchment.
  2. Put the raisins in a small bowl, pour on about 50ml boiling water and set aside to plump up while you make the dough.
  3. Beat the butter and sugars together, using an electric whisk, until pale and fluffy. Beat the egg in another bowl with a fork and stir in the vanilla extract. Gradually whisk the egg into the butter mixture.
  4. Sift in the flour and stir in well, using a spatula. Add the oats, with a drop of water if the mixture is too stiff to stir easily. Drain the raisins and stir them in too, discarding the liquid.
  5. Drop tablespoonfuls of the mixture onto the prepared baking sheets, spacing them at least 4cm apart as the mixture will spread. Pat them down so they are slightly flattened.
  6. Bake in the middle of the oven for 15–20 minutes, or until browning round the edges but still soft and chewy in the middle. Halfway through the cooking time, swap the top and bottom trays around in the oven, and at the same time turn the trays round so the back of the tray comes to the front, to ensure even cooking.
  7. Remove from the oven and leave the cookies to set for 1–2 minutes before carefully transferring them to a wire rack to cool. They will keep for a few days in an airtight container.
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