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Never deserving of the hate they get, this is my recipe for The Ultimate Oatmeal Raisin Cookies. Crisp at the edges, chewy centre, packed with cinnamon and oats for the perfect cookie. These are ever so easy to make, and the batch can be doubled with ease.

Make them as big or as small as you want, depending on your preference. I make about 12 big ones, so just make sure to adjust the bake time a little if you make more/less. I recommend using rolled oats: jumbo could work but anything too finely milled won’t work. For the raisins, any dried fruit will technically work, so go ahead with whatever is best for you!

I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. You could omit if you’re really short on time. The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. No need to press down before baking. Bake as balls, and add extra raisins on top just before baking for that Instagram look.

I bake “The Ultimate Oatmeal Raisin Cookies” on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Milk Chocolate and Walnut NYC Style Cookies or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.

Oatmeal Raisin Cookies
Oatmeal Raisin Cookies

The Ultimate Oatmeal Raisin Cookies

I never know why these get so much hate. Oaty, lightly spiced, crispy and chewy – a truly great thing. This recipe makes about 12 big cookies, so feel free to adjust the sizes depending on your preference! Chill time really recommended but not necessarily required, but making ahead and chilling overnight is a great option if you're planning for a party or occasion.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 12
Author: Florence Jackson

Ingredients

  • 125 g Melted Butter
  • 120 g Light Brown Sugar
  • 100 g Granulated Sugar
  • 1 Medium Egg
  • 1 tsp Vanilla Extract
  • 150 g Plain Flour
  • 135 g Oats
  • 1 tsp Ground Cinnamon
  • 2 tsp Baking Powder
  • 150 g Raisins

Instructions

  • In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
  • Add the flour, oats, baking powder and cinnamon, and fold in using a rubber spatula or wooden spoon, until just combined. Add the raisins and combine. Let chill in the fridge for at least 30 minutes.
  • Preheat oven to 200C/180C Fan/Gas Mark 6. Line 2-3 large baking trays.
  • Scoop large balls of cookie dough – about 1 tbsp in size, so you have 12 of similar size. Place on the trays, with several inches in between (max 3 per tray). 
  • Bake for about 12 minutes, until golden brown. They may look a little underbaked in the centre but they keep cooking from the residual heat, and this gives them their perfect soft texture. Repeat for all cookies and leave to cool on a wire rack before serving. 

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