These oat and raisin cookies are really easy to make. They have a delicious light texture and just the right amount of sweetness.
- 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.
- 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
- 150 g plain flour
- 1 tsp baking powder
- 150 g rolled oats
- 150 g light muscovado sugar
- 75 g raisins
- 1 large egg
- 125 ml rapeseed or sunflower oil
- 4 tbsp water
- 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.
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