These cookies are full of memories to me. From when our boys were very young we would go on family cruises and order hot chocolate and cookies every night before bed.
My boys would always order chocolate chip and I loved the oat and raisin ones. As soon as I make the dough for these and smell the cinnamon it takes me right back to our holidays.
I have been experimenting with this recipe for months and I am finally happy with the taste and texture.
Jump to recipe
These cookies are best chilled before baking so do not pre-heat the oven until you are ready to bake them. You can easily make them the day before you need and bake as required.
To start put the butter, light brown sugar, granulated sugar and vanilla extract into the bowl of a stand mixer and cream together.
Add the egg and mix again.
Then add the flour, cinnamon, bicarbonate of soda and rolled oats and mix again.
Finally add the raisins and mix again.
Put the mixture in the fridge for at least an hour.
When you are ready to bake the cookies pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.
Roll the dough into walnut sized balls (30g approx) and place on the baking trays. You will need to do a few batches.
Bake in the oven for 12 minutes then leave to cool and set on the trays before transferring to a cooling rack.
Oat & Raisin Cookies
Sarah's servings: 24
Sarah's skill: Easy
Baking time: 12 minutes
Ingredients:
120g Soft unsalted butter
75g Light brown sugar
50g Granulated sugar
1 tsp Vanilla extract
1 Large egg
125g Plain flour
1/2 tsp Ground cinnamon
1/2 tsp Bicarbonate of soda
175g Rolled oats
150g Raisins
Method:
Put the butter, light brown sugar, granulated sugar and vanilla extract into the bowl of a stand mixer and cream together.
Add the egg and mix again.
Then add the flour, cinnamon, bicarbonate of soda and rolled oats and mix again.
Finally add the raisins and mix again.
Put the mixture in the fridge for at least an hour.
When you are ready to bake the cookies pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.
Roll the dough into walnut sized balls (30g approx) and place on the baking trays. You will need to do a few batches.
Bake in the oven for 12 minutes.
Leave to cool and set on the trays before transferring to a cooling rack.
Sarah’s extra slice……..
This recipe makes approximately 24 cookies.
If you don’t like cinnamon you could leave it out but for me this is essential to get the taste I was trying to achieve.