If you're looking for a biscuit with a difference, these oat and raisin cookies are sure to approve. Learn how to bake up a batch of oatmeal raisin cookies in just half an hour.
These American-style oatmeal raisin cookies are ideal to make with children as they’re quick and easy with minimum fuss – simply task the children with stirring, adding ingredients to the mixing bowl or scooping out the mixture onto baking trays. These oat and raisin cookies are packed with raisins and oats, which makes a healthier alternative to classic chocolate chip versions. Homemade biscuits often have a more crumbly texture to shop-bought cookies, not to mention filling the house with delicious sweet smell of baking. As they only take half an hour to make, you can quickly bake a batch after the school run!
- 85g butter
- 80g dark brown sugar
- 1 egg
- 1 tsp vanilla extract
- 50g self-raising flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon powder
- 80g rolled oats
- 50g raisins
Preheat the oven to 180°C/350°F/Gas Mark 4 and line two baking trays with baking parchment.
In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract and continue to beat until thoroughly combined.
In a separate bowl, stir together the flour, baking powder, salt and cinnamon powder, then beat into the butter mixture. Fold in the oats and raisins.
Drop tbsps of mixture onto the greased baking trays, leaving space around each cookie for the mixture to spread.
Transfer to the oven and bake for 12-15 minutes or until golden brown.
Remove from the oven and allow to cool slightly on the baking trays before using a palette knife to transfer to a wire rack to cool completely.
Enjoy the same day or store in an air-tight container for up to four days.
Top tip for making Oatmeal raisin cookies
Have these homemade cookies on standby by freezing the dough and defrosting before using.