These oat and raisin cookies are really easy to make. They have a delicious light texture and just the right amount of sweetness.
- Quick
- Easy
- Dairy Free
- Family Favourite
- Edible Gift
I find many shop bought cookies have far too much sugar in them to my liking. So if, like me, you prefer a sweet but not too sweet treat then making you own is a great alternative. When a recipe is this easy it is also hardly a chore. I love making cookies as they are so quick, you can knock up a batch in less than 10 minutes and they take only 10-12 minutes to bake.
Hints, Tips and Variations
- I line my baking sheet with baking parchment or a non stick (less photogenic) reusable liner which saves greasing the sheet and ensures the cookies do not stick. If you don't have them, then just lightly grease the baking sheet with some vegetable oil.
- To keep the cookies in a good shape, gently nudge the edges of the mixture to keep its circular when flattening.
- Swap the baking sheets around about ¾ of the way through the cooking time to ensure even cooking.
- The cookies are cooked when they have just turned golden. They will be soft, so allow to cool and harden slightly for a few minutes before transferring to a wire rack to cool completely.
- Make sure you transfer them before they have cooled completely or they will be more likely to stick to the baking sheet, especially true if you have not used a liner.
- Remember to leave room for them to spread.
- These are quite plain cookies which I like but you could add some ground cinnamon or mixed spice for extra flavour.
- Replace the raisins with other dried fruit such as sultanas (golden raisins), dried cranberries, chopped apricots or cherries.
- F
- Or for ginger and oat cookies add 50g(2oz) chopped stem ginger.
- The cookies will keep well in an airtight tin for up to a week.
Homemade cookies always make a fabulous gift. Try tying a few into a bundle with pretty ribbon then overwrap in a bag or with cling film for a pretty way to present them. If you like baking cookies as much as I do and want to find more cookie recipes, check out the BritMum Biscuit and Cookie Round-up I recently wrote for some more ideas.
Oat and Raisin Cookies Step by Step
Oat and Raisin Cookies
Ingredients
- 150 g plain flour
- 1 teaspoon baking powder
- 150 g rolled oats
- 150 g light muscovado sugar
- 75 g raisins
- 1 large egg
- 125 ml rapeseed or sunflower oil
- 4 tablespoon water
Instructions
- Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Lightly grease or line two baking sheets with baking parchment.
- Place the flour, baking powder oats, sugar and raisins in a mixing bowl and stir to combine.
- Measure the oil in a measuring jug then add the egg and water and beat with a fork to combine. Pour into the dry ingredients and mix together with a wooden spoon.
- Place spoonfuls of the dough on the baking sheets allowing plenty of room for the cookies to spread, then flatten slightly with a palette knife.
- Bake in the centre of the oven for about 10–12 minutes or until golden. Take care when baking not to over cook the cookies so that they stay nice and chewy. Allow to cool on the baking sheet for a few moments before transferring to a wire rack to cool completely.
Izabela says
Easy recipe, delicious cookies.
I have added honey, cinnamon and Canderel instead of sugar. Great with coconut flakes too.
Adele says
Really quick to make and easy when no measuring devises. I used buckwheat flour and jumbo oats - turned out great for anytime of day as a pick me up or even a quick breakfast.
Thank you
Jacqueline Bellefontaine says
So pleased you liked them and I agree totally moorish at any time of the day.
Bev Kelly says
These are delicious and so easy to make! I added a teaspoon of cinnamon because I love it. I also use olive oil for all my baking and it worked well in these.
Jacqueline Bellefontaine says
I love cinnamon too a nice additon. Glad you liked the biscuits as you say easy to make.
Caroline Smith says
I replaced the raisins with dried apricots and they were delicious. I loved the fact that they weren't too sweet.
Jacqueline Bellefontaine says
Ohh yes apricots would be a very nice alternative in these biscuits. Some biscuits are just too sweet for my liking too so its good to have some that are less sweet. The fruit means you just don't miss the extra sugar. I'm so pleased you liked them.
Ingrid says
A bit of lockdown baking! I have replaced the plain flour and baking powder with self raising flour and also used white sugar as was what handy. Last change was omitting the oil and using butter instead. Okay, so suddenly the cookies are less healthy but oh so tasty!! I agree they have less sugar and are really nice. Thank you for the recipe and will definitely be using it again when in a cookie mood.
Jacqueline Bellefontaine says
Glad you enjoyed them and well done for adapting to suit lockdown baking. As for the butter well, I think the jury's out as to if it is better or worse for us than oil so I say enjoy them and ditch any guilt!
Allison says
These.....were......GORGEOUS!!!! Ridiculously easy to make. I couldn't believe the flavour. I had to use different ingredients (e.g. self raising flour, 'dark brown' soft sugar, and a fairly good pinch of salt), and they still turned out incredible. Everyone loved them. Thank you.
Jacqueline Bellefontaine says
Delighted you enjoyed them You can never have too many easy biscuit recipes:)
Helen Short says
Yum, yum, these were great. Next time I will cook them a bit longer (I stopped just after 10 mins) since they tasted wonderful but were almost like an oat and raisin cereal/cake bar in texture rather than a cookie. I didn't squish them down either which probably didn't help. But they taste really good and you can kid yourself you are eating something healthy!!
Jacqueline Bellefontaine says
Pleased you like them and there are certainly naughtier cookies out there so yes almost healthy 🙂
Jenny Paulin says
These look delicious - like a proper homemade cookie should look. Oat and raisin work so well in cookies too, chewy and sweet and oh so good! thank you for linking to #Bakeoftheweek x
Jacqueline Bellefontaine says
Thanks Jenny
Cat | Curly's Cooking says
Oat and raisin cookies are my favourite! These look so tasty.
Jacqueline Bellefontaine says
Thanks Cat glad you like them
Kat (The Baking Explorer) says
They look yummy, I love oaty cookies!
Jacqueline Bellefontaine says
Thanks Kat, me too, I think oats always give biscuits a great texture.