These oatmeal and raisin cookies can be eaten any time of day, but in our house they’re most popular as a grab-and-go breakfast. You can add in other dried fruit (like apple), glace cherries, berries, or anything you like to mix things up a bit.

These oaty raisin cookies are a hearty, chewy satisfactory breakfast or filling snack. This recipe was devised when I was looking to make something along the lines of Subway oatmeal and raisin cookies; these taste similar. Once made, they’ll happily keep for a month or more in an airtight container…if they stay around that long!


Key Info

   Time: 15 minutes prep, 10-15 minutes cooking
  Difficulty: Easy
  Dietary: Nut free, suitable for vegetarians
  Store: Up to a month in an airtight container
  Calories:
  Rating: [stars]
  Print-friendly version


Ingredients

  • 2 cups / 290g / 10oz plain flour
  • ½ teaspoon / 2g baking powder
  • ¾ cup / 100g / 3½oz butter
  • 1 cup packed / 180g / 6¼oz brown sugar
  • ½ cup / 90g / 3oz white sugar
  • 1 tsp / 4g cinnamon
  • 1 tbsp / 15ml / ½ fl. oz vanilla extract
  • 1 medium egg
  • 1 medium egg yolk
  • 1½ cups / 150g / 5¼oz oats
  • 1 cup / 180g / 6oz raisins

Equipment

  • Weighing scales or measuring cups
  • Microwave or saucepan and hob
  • Spoon and whisk or electric mixer
  • 2 or 3 mixing bowls
  • Baking tray or cookie sheet
  • Oven
  • Cooling rack (or use your grill pan)

Method

  1. Pre-heat the oven: 140°C fan, 160°C non-fan, 320°F, or gas mark 3.
  2. Melt the butter and leave to cool.
  3. Mix the flour and baking powder together and set aside.
  4. In another bowl, cream together the melted butter and sugar.
  5. In a third bowl (or your mixer), beat the cinammon, vanilla, egg, and egg yolk together until light, and then add it to the butter/sugar mixture and stir together.
  6. Take your flour/baking powder mix and stir well into the bowl of other ingredients.
  7. Add the oats and raisins, and stir evenly.
  8. Divide the mixture into small balls by rolling in your hands, then put on baking tray and press flat with your hands. The size of the cookies is up to you; I tend to do balls about about ¼ cup in size (you can can use a cup to create ‘balls’ if you don’t want to use your hands).
  9. Bake in the oven for 10-15 minutes or until the edges of the cookies are golden brown but the centres still look soft.
  10. Remove from the oven, leave on tray for a few minutes to harden slightly, and then transfer to your cooling rack.

These homemade oatmeal and raisin cookies can be eaten warm or cold; simply reheat for a few seconds in the microwave if needed. They’re delicious on their own, or you could serve them with fruit, vanilla yoghurt, or honey. Enjoy!

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Easy Oatmeal & Raisin Breakfast Cookie Recipe