Oatmeal and raisin cookies

    30 min

    Both children and adults will love these crisp, melt-in-the-mouth American-style cookies. They are a really wholesome treat, lower in fat and sugar than most bought cookies, and packed with oatmeal and raisins for extra nutrients and flavour. It’s worth making a double batch and freezing some – they’ll keep for 2 months and thaw in minutes.

    423 people made this

    Serves: 18 

    • 85 g unsalted butter, at room temperature
    • 115 g light muscovado sugar
    • 1 egg, beaten
    • 115 g self-raising flour
    • 55 g medium oatmeal
    • 170 g raisins

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 180ºC (350ºF, gas mark 4). Beat the butter and sugar together until pale and fluffy, then gradually beat in the egg. Sift in the flour, then fold it in with the oatmeal and raisins.
    2. Drop heaped teaspoonfuls of the mixture onto 3 greased baking sheets, leaving enough space around each cookie to allow it to spread during baking.
    3. Bake for 10–15 minutes or until golden brown. Cool slightly on the baking sheets, then transfer to a wire rack and leave to cool completely. These cookies can be kept in an airtight container for 3–4 days.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (62)


    Lovely cookies and very easy to make. Used sultanas as the kids prefer them and they turned out perfectly. Will make again (possibly tomorrow at the rate they are being eaten!). Thanks for the recipe  -  25 Sep 2011


    Altered ingredient amounts. added 1/4 teaspoon of mixed spice with the oatmeal  -  28 Jan 2009


    Used different ingredients. I added chocolate chips for extra luxury cookies! Yum  -  05 Sep 2009