Cook Well for Less

Oat and Raisin Cookies

A small batch of chewy oat cookies packed with raisins.

Prep
15 mins
Cook
15 mins
Total
30 mins
Difficulty
easy
Makes
10 cookies
Illustration: Ten homemade oat cookies with visible dark raisins
Cook Well for Less · AI-generated pencil and watercolour illustration

Get ready

Ingredients

  • 100g buttermelted and cooled for 5 minutes
  • 1 large egg
  • 100g rolled oats
  • 75g raisins

Optional extras

  • ½ tsp ground cinnamon
Equipment
  • one or two baking trays
  • baking parchment
  • mixing bowl
  • wooden spoon
  • two dessert spoons
  • wire rack

Cook

Method

  1. Prepare the trays

    Heat the oven to 180°C / 160°C fan / Gas 4. Line two baking trays with baking parchment, or bake in two batches if you have only one tray.

    New to this?How to line a baking tin

  2. Mix the wet ingredients

    Put the melted butter and sugar in a mixing bowl and beat with a wooden spoon until combined. Add the egg and beat again until the mixture looks smooth and glossy.

  3. Make the dough

    Add the flour, oats and cinnamon if using. Stir until no dry flour remains, then mix in the raisins. Leave the dough for 5 minutes so the oats absorb some moisture; it should be soft but hold together when spooned.

  4. Shape and space

    Divide the dough into ten similar portions using two dessert spoons. Place them at least 5 cm apart on the trays and flatten each gently into a thick disc about 1 cm deep. They will spread a little but should not run into each other.

  5. Bake

    Bake for 12–15 minutes until the edges are golden and set but the centres still look slightly soft. If using two oven shelves, swap the trays halfway through for even browning. The cookies firm up as they cool, so do not wait for the centres to become hard.

  6. Cool

    Leave on the trays for 10 minutes before moving them carefully to a wire rack. Cool completely before storing.

For later

Storing and using leftovers

Storage

Cool completely and keep in an airtight container in a cool, dry place for up to 4 days.

Freezing

Freeze the cooled cookies in an airtight container for up to 3 months, with parchment between layers. Thaw at room temperature in the container.

Practical guide:How to freeze cakes and home baking

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