Easy to make soft and sweet oat raisin cookies recipe
12th June 2020
This soft and squidgy oat raisin cookies recipe are easy to make, filling and delicious. While the sugar content is quite high so these are definitely a treat, I feel a little better that they have healthy oats in!
For other recipe ideas with oats, here’s a great post on overnight oats with chia and flak seeds. And you might like this idea for pumpkin seed flapjacks.
You will need:
- 115g unsalted butter (softened) or margarine
- 100g plain flour
- 1 teaspoon baking powder
- 100g rolled oats (can also use porridge oats)
- 80g brown or demerara sugar
- 50g caster sugar
- 1 large egg
- 1 teaspoon cinnamon
- 100g raisins
What to do:
- If your butter isn’t soft, pop it in the microwave for just a few seconds. Add the warmed butter with both the brown and caster sugar. Beat together with a fork until smooth.
- Add the egg and mix all together.
- Add the flour, the cinnamon and the baking powder. Stir well. Finally, add the oats and raisins, before mixing everything.
- Preheat oven to 180 deg C or 160 deg C for fan ovens. Line a baking tray with greaseproof paper or use a non-stick baking tray/sheet (I have a great baking sheet from Sainsburys).
- Make small balls about half the size of your palm with the mixture. Flatten slightly onto the tray. They will pread more when cooking so leave space in between each cookie.
- Bake in the oven for 10 minutes or until slightly brown around the edges.
- Once the cookies have cooled slightly move to a cooling rack. If you try to move them (or eat them!) too soon they will crumble.
My whole family love this oat raisin cookies recipe and I’m sure you will too. If you’re looking for other baking ideas, try my indulgent chocolate mocha caramel cake or this triple cookie recipe.