Plump Raisin Oatmeal Cookies

    1 hour 20 min

    The secret to the deliciousness of these oatmeal cookies is the soaking of the raisins - so don't be tempted to skip this crucial but oh-so rewarding step!

    777 people made this

    Serves: 36 

    • 3 eggs, beaten
    • 150g raisins
    • 1 teaspoon vanilla extract
    • 225g butter
    • 220g dark brown soft sugar
    • 200g caster sugar
    • 310g plain flour
    • 1 teaspoon ground cinnamon
    • 2 teaspoons bicarbonate of soda
    • 160g porridge oats
    • 120g chopped pecans

    Prep:10min  ›  Cook:10min  ›  Extra time:1hr soaking  ›  Ready in:1hr20min 

    1. Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
    2. Preheat oven to 180 C / Gas 4.
    3. In a large bowl, cream the butter, dark brown soft sugar and caster sugar together. Sift together the flour, cinnamon and bicarb; stir into the creamed mixture. Then stir in the raisin mixture, oats and nuts.
    4. Drop by teaspoonfuls onto an unprepared baking tray. Bake for 10 minutes, or until lightly browned.

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    Reviews & ratings
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    Reviews in English (835)


    I made it without the nuts as i didn't have any to hand but they still came out lovely and the taste was amazing! soaking the raisins made all the difference :-)  -  07 Oct 2013


    Okay, after reading the previous reviews, I think I have a few pointers. Anyone who is having flat cookies is probably not letting the butter soften naturally. This is definitely important - if you use the microwave to soften the butter your cookies will certainly flatten. If you are still having flat cookies you can try and use baking powder instead of baking soda. The next suggestion is to add at least 2 tsp. cinnamon (and possibly some allspice and cloves if you like those flavors - 1/2 tsp. of each). This recipe calls for rolled oats - but this does not mean traditional cooking oats - they are rolled oats also, but so are quick 1-minute oats and they will soften in the oven whereas the traditional oats will not. And whatever reviewer suggested mixing the dough with your hands was a genius. My hands worked so much better than a spoon. And make sure to use 3 jumbo eggs or 4 large eggs to give it enough to keep it together. These cookies when prepared correctly are wonderful. By far the best oatmeal raisin cookie I have ever made!  -  02 May 2006  (Review from Allrecipes US | Canada)


    I made these after reading many of the reviews. I did modify the recipe a little, and the cookies were perfect...they look just like the picture and taste wonderful, and are not flat at all. First of all, for the people who have trouble with flat cookies, check the expiration on the baking soda. It is easy to have an expired box if you don't bake a lot. I had a new box, but still used one tsp. baking soda and one tsp. baking powder instead of two tsp. soda. I also used four eggs. After reading other reviews, I used two tsp. cinnamon and a few dashes of allspice, and 1/2 tsp. salt. Since I like to experiment, I used 1/2 cup pecans, and added some coconut and chopped dates. I refrigerated the dough for an hour before baking. My husband, whose favorite cookie is oatmeal raisin, says they are the best ever. Since the recipe makes so many, I experimented with some of the dough by adding chopped white chocolate to some of it and chopped semi-sweet chocolate to some of it. I baked all of the cookies for 9 minutes and they came out perfect. One tip: I always use parchment paper to bake cookies. Hope this helps with some of the problems I've read. It really is an excellant recipe!  -  29 Dec 2006  (Review from Allrecipes US | Canada)