Cinnamon and raisin oat cookies

    20 min

    Soft, chewy cinnamon and raisin cookies- these won't last long enough for you to put them in a tin!

    27 people made this

    Makes: 60 cookies

    • 3 eggs, beaten
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 180g raisins
    • 225g butter, softened
    • 145g soft brown sugar
    • 200g caster sugar
    • 300g plain flour
    • 2 teaspoons bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 160g porridge oats

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a small bowl, combine the eggs, vanilla extract, almond extract and raisins. Cover and refrigerate for at least one hour. Preheat oven to 180 C / Gas 4. Lightly grease or line 2 baking trays.
    2. In a medium bowl, cream together the butter, brown sugar and caster sugar until smooth. Combine the flour, bicarbonate of soda, salt and cinnamon; stir into the sugar mixture. Mix in the raisin mixture until well blended. Stir in oats. Roll into 2.5cm balls and place them 5 cms apart on the trays.
    3. Bake for 8 to 10 minutes. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews in English (17)


    I added only I tsp of bicarbonate of soda made them still nice and chewy but a better texture.  -  24 Jul 2013


    Are you sure the amount of bicarb shouldn't be 1/2 teaspoon? Mine came out like cakes - tasted fine but definitely not cookies.  -  31 Aug 2012


    The almond flavoring do make these cookies extra yummy!  -  08 Jun 2001  (Review from Allrecipes US | Canada)