Soft Raisin and Oatmeal Cookies

    50 min

    A deliciously soft oatmeal cookie with plump, juicy raisins. These oatmeal cookies freeze very well. You can use hazelnuts or pecans instead of walnuts.

    35 people made this

    Serves: 36 

    • 150g raisins
    • 250ml water
    • 160g margarine
    • 300g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 310g plain flour
    • 1/2 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 160g porridge oats
    • 60g chopped walnuts

    Prep:40min  ›  Cook:10min  ›  Ready in:50min 

    1. Combine raisins and water in small saucepan. Simmer over low heat 20 to 30 minutes, until raisins are plump. Drain liquid from raisins into measuring jug. If necessary, add enough additional water to raisin liquid to measure 125ml. Set drained raisins and 125ml raisin liquid aside to cool.
    2. In a large mixing bowl, beat margarine, sugar, eggs and vanilla with an electric mixer until smooth and creamy. Stir in reserved 125ml raisin liquid.
    3. Sift the flour, baking powder, bicarb, salt, cinnamon and cloves into a separate bowl. Stir flour mixture into margarine mixture with a spoon. Stir in oats, nuts and reserved raisins; mix well.
    4. Drop dough by rounded teaspoonfuls, about 5cm apart, onto ungreased baking trays. Bake in a preheated 190 C / Gas 5 oven 8 to 10 minutes, or until lightly browned.

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    Reviews in English (20)


    Tasted really nice but came out more like flat cakes than cookies. Only used 200g sugar after reading the other reviews and they tasted great.  -  12 Feb 2014


    Delicious but very sweet - with just 200g sugar they are just perfect!  -  05 Nov 2013


    I adore these cookies as do my family, thanks for sharing.  -  10 Aug 2013