Are you looking for a soft and slightly chewy Oat and Raisin cookie recipe? Here is one we enjoy making and that can be doubled if you have a huge group to cook for – they are large flat cookies so leave plenty of space on your baking sheet!
½ cup brown sugar
¼ cup white sugar
1 x egg
1 teaspoon vanilla essence
¾ cups flour
1 tsp baking soda
½ tsp cinnamon
¾ cup raisins
1 ½ cups rolled oats
Preheat the oven to 180 degrees and line 2 x baking trays
Soften butter and beat with brown and white sugar until fluffy. Add egg and vanilla and beat together until mixed
Add flour, salt, baking soda and cinnamon and mix together.
Once combined, mix in raisins and then rolled oats
Take tablespoons full and place on a tray and cook for 10-12 minutes
Leave plenty of space on the baking sheet between the cookies as they go quite flat and wide.
If your raisins are sticking together in a clump, break apart with clean hands before adding to the bowl
Cookies need to cool down before they can be moved or carefully moved with a spatula to a cooling tray
Use a spoon when putting the batter on to a tray, it isn’t the driest recipe (which is probably why these are such delicious cookies!)
Don’t want to eat them all now? No problem – these freeze and defrost really well especially as they are thin so the defrosting time is fairly quick!