A classic American-style baked cookie with a soft, chewy centre and lightly crisp edge, built on rolled oats, plump raisins, and a warm note of cinnamon. Brown sugar gives a gentle caramel depth, and the generous batch of twenty-four makes these equally at home as an everyday snack, a lunchbox addition, or something to share with a crowd.
150g
1tsp
1tsp
0.5tsp
170g
150g
50g
1piece
2tsp
270g
180g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 150g | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 170g | — | — | |
| 6 | | 150g | — | — | |
| 7 | | 50g | — | — | |
| 8 | | 1piece | — | — | |
| 9 | | 2tsp | — | — | |
| 10 | | 270g | — | — | |
| 11 | | 180g | — | — |
Turn the oven on and set it to 180 °C, allowing it to come up to temperature fully before baking.
Line the baking tray with a sheet of baking paper, pressing it flat into the corners.
Measure the plain flour into the mixing bowl.
Plain flour · 150 g
Add the bicarbonate of soda to the plain flour in the mixing bowl.
Bicarbonate of soda · 1 tspAdd the ground cinnamon to the plain flour and bicarbonate of soda.
Ground cinnamon · 1 tspAdd the fine salt to the spiced flour mixture.
Fine salt · 0.5 tspWhisk the seasoned dry ingredients together until evenly combined.
Add the unsalted butter to the large mixing bowl.
Unsalted butter · 170 g
Add the light brown sugar to the unsalted butter in the large mixing bowl.
Light brown sugar · 150 gAdd the caster sugar to the unsalted butter and light brown sugar.
Caster sugar · 50 gWhisk the unsalted butter and light brown sugar and caster sugar together until pale and fluffy.
Crack the egg into the butter and sugar mixture.
Egg · 1 pieceWhisk the egg into the butter and sugar mixture until fully incorporated and smooth.
Add the vanilla extract to the butter, sugar and egg mixture.
Vanilla extract · 2 tspWhisk the whisked egg and vanilla extract together briefly until combined.
Add the dry ingredients mixture to the butter, sugar, egg and vanilla mixture in the large mixing bowl.
Stir the dry ingredients mixture into the wet mixture until just combined and no dry streaks remain.
Add the rolled oats to the flour and butter mixture.
Rolled oats · 270 gFold the plain flour and egg mixture gently until the oats are evenly distributed throughout.
Tip the raisins into a colander and rinse them under cold running water, then shake off the excess.
Raisins · 180 g
Add the rinsed raisins to the oat and flour mixture.
Fold the plain flour and egg mixture until the raisins are evenly dispersed and a cohesive dough forms.
Scoop the oatmeal raisin dough into equal portions using a spoon.
Turn the dough portions out from the bowl onto the kitchen counter.
Roll each dough portion (about 40 g) between your palms into a smooth ball.
Place the dough balls on the lined baking tray about 6 cm apart to allow for spreading.
Press the top of each arranged dough ball down gently with your fingers to flatten it slightly.
Slide the baking tray carefully into the oven.
Bake until the edges are set and lightly golden but the centres still look slightly underdone.
Leave the baked cookies on the tray to rest and firm up before moving them.
Lift the rested cookies off the tray with a palette knife and transfer them to the wire rack.
Leave the transferred cookies on the rack to cool completely until set and ready to serve.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven on and set it to 180 °C, allowing it to come up to temperature fully before baking.⏱ 10 min |
| 2 | — | | Line the baking tray with a sheet of baking paper, pressing it flat into the corners.⏱ 1 min |
| 3 | 150 g | | Measure the plain flour into the mixing bowl.⏱ 15sResultMeasured plain flour |
| 4 | 1 tsp | | Add the bicarbonate of soda to the plain flour in the mixing bowl.⏱ 10sResultPlain flour and bicarbonate of soda |
| 5 | 1 tsp | | Add the ground cinnamon to the plain flour and bicarbonate of soda.⏱ 10sResultSpiced flour mixture |
| 6 | 0.5 tsp | | Add the fine salt to the spiced flour mixture.⏱ 10sResultSeasoned dry ingredients |
| 7 | — | | Whisk the seasoned dry ingredients together until evenly combined.⏱ 1 minResultDry ingredients mixtureused in step 16 |
| 8 | 170 g | | Add the unsalted butter to the large mixing bowl.⏱ 15sResultUnsalted butter |
| 9 | 150 g | | Add the light brown sugar to the unsalted butter in the large mixing bowl.⏱ 15sResultButter and sugar |
| 10 | 50 g | | Add the caster sugar to the unsalted butter and light brown sugar.⏱ 15sResultCreamed butter and sugars |
| 11 | — | | Whisk the unsalted butter and light brown sugar and caster sugar together until pale and fluffy.⏱ 3 minResultButter and sugar mixture |
| 12 | 1 piece | | Crack the egg into the butter and sugar mixture.⏱ 15sResultButter, sugars and egg |
| 13 | — | | Whisk the egg into the butter and sugar mixture until fully incorporated and smooth.⏱ 1 minResultWhisked butter, sugars and egg |
| 14 | 2 tsp | | Add the vanilla extract to the butter, sugar and egg mixture.⏱ 10sResultEgg mixture |
| 15 | — | | Whisk the whisked egg and vanilla extract together briefly until combined.⏱ 30sResultEgg mixture |
| 16 | Dry ingredients mixturestep 7 | | Add the dry ingredients mixture to the butter, sugar, egg and vanilla mixture in the large mixing bowl.⏱ 15sResultCombined wet and dry mixture |
| 17 | — | | Stir the dry ingredients mixture into the wet mixture until just combined and no dry streaks remain.⏱ 1 minResultStirred cookie base |
| 18 | 270 g | | Add the rolled oats to the flour and butter mixture.⏱ 15sResultOat and cookie base mixture |
| 19 | — | | Fold the plain flour and egg mixture gently until the oats are evenly distributed throughout.⏱ 1 minResultFolded oat mixture |
| 20 | 180 g | | Tip the raisins into a colander and rinse them under cold running water, then shake off the excess.⏱ 30sResultRinsed Raisins |
| 21 | Rinsed Raisinsstep 20 | | Add the rinsed raisins to the oat and flour mixture.⏱ 15sResultOat, raisin and cookie base mixture |
| 22 | — | | Fold the plain flour and egg mixture until the raisins are evenly dispersed and a cohesive dough forms.⏱ 1 minResultOatmeal raisin dough |
| 23 | — | | Scoop the oatmeal raisin dough into equal portions using a spoon.⏱ 2 minResultDough portions |
| 24 | Dough portionsstep 23 | | Turn the dough portions out from the bowl onto the kitchen counter.⏱ 10sResultDough portions |
| 25 | — | | Roll each dough portion (about 40 g) between your palms into a smooth ball.⏱ 2 minResultDough balls |
| 26 | Dough ballsstep 25 | | Place the dough balls on the lined baking tray about 6 cm apart to allow for spreading.⏱ 15sResultDough balls |
| 27 | — | | Press the top of each arranged dough ball down gently with your fingers to flatten it slightly.⏱ 1 minResultFlattened dough balls |
| 28 | — | | Slide the baking tray carefully into the oven.⏱ 10sResultFlattened dough balls |
| 29 | — | | Bake until the edges are set and lightly golden but the centres still look slightly underdone.⏱ 12 minResultBaked cookies |
| 30 | — | | Leave the baked cookies on the tray to rest and firm up before moving them.⏱ 5 minResultRested cookies |
| 31 | Rested cookiesstep 30 | | Lift the rested cookies off the tray with a palette knife and transfer them to the wire rack.⏱ 1 minResultRested cookies |
| 32 | — | | Leave the transferred cookies on the rack to cool completely until set and ready to serve.⏱ 15 minResultOatmeal Raisin Cookies |
| Total Time | 55 min | ||
A batch eaten a portion at a time — about 24 portions. Serve what is wanted now and keep the rest.
| Nutrient | Per serving |
|---|---|
| 175kcal | |
| 3g | |
| 7g | |
| 4g | |
| 27g | |
| 13g | |
| 2g | |
| 57mg |
A classic American-style baked cookie with a soft, chewy centre and lightly crisp edge, built on rolled oats, plump raisins, and a warm note of cinnamon. Brown sugar gives a gentle caramel depth, and the generous batch of twenty-four makes these equally at home as an everyday snack, a lunchbox addition, or something to share with a crowd.
What you’ll doYou will begin by whisking the dry ingredients together, then cream the butter and sugars until pale and fluffy before beating in the egg and vanilla. The oats and rinsed raisins are folded in to form a cohesive dough, which you portion, roll into balls, and press flat onto a lined tray. The critical moment is pulling the cookies from the oven while the centres still look underdone — they firm up on the tray during resting, so patience before transferring them to the rack is essential.
