Do you know what makes me feel better than almost anything? Sunny days! Especially sunny days over the weekend. We just had 2 of the most perfect spring days this weekend. We planted our summer seeds, played with Sage, ate outside and just soaked up as much of the sun as we could. It was magic. And to top it all off, we got to have baby snuggles with our adorable little niece who came to visit!
And obviously, I baked cookies. Hi, my name is Laura and I have an addiction. Clearly I've got a bit of a thing going for cookies this year - classic chocolate chips, the chili chocolate version, Anzacs if your feeling patriotic or homemade oreos because you are a baking BOSS but I haven't shared with you guys my faaaaavourite "dunk it in a glass of milk while it's still warm" cookie recipe yet.
And I also know I'm running the risk of offending about 50% of the population by telling you what it is because for some reason, some people seem to have a weird aversion to dried fruit in baking. Not me! It's the best recipe for oatmeal raisin cookies! YAY!
I am pretty sure that my love for raisins and all dried fruit (it runs deep) puts me in the 80 year old lady category...probably not helped by the fact that I'm usually in bed by 10pm on a Saturday night...buuuut I'm embracing it. Oatmeal raisin cookies are the business. They're soft and pillowy, not too sweet but the little bursts you get from the raisins make them so great and up there with my all time favourite cookies.
Plus, they have less sugar than most of my cookies and are mostly oats so...breakfast food? No? Maybe on a Saturday.
The cookies come together really quickly, bake in 12 minutes and if you have the willpower to let them set a little on the tray for 15 minutes, they are ready to eat within the hour. The combination of oats, raisins and cinnamon makes them completely irresistible and makes the whole house smell like a bakery which if you're anything like me is pretty much a life goal.
These oatmeal raisin cookies would convert the staunchest of dried fruit haters. But I guess if you really don't like raisins you could replace them with chocolate chips and they would still be just as delicious.
Well, almost 🙂
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Ingredients
- 115 g butter softened
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup 105g flour
- 1 ½ cups rolled oats
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup raisins
Instructions
- Pre-heat the oven to 180°C and line a baking tray with baking paper or a Silpat liner.
- Cream butter and sugars using a stand or handheld mixer on high speed until creamy. Add egg and vanilla and beat on medium speed until combined.
- Add all remaining ingredients and mix on low speed until combined.
- Using a cookie scoop or spoon, scoop the cookie dough onto the prepared tray.
- Bake for 12 minutes, until just starting to go golden brown.
- Remove from the oven and allow to cool on the tray for 15 minutes before tranferring to a cooling rack.
- Store in an airtight container at room temperature for 1 week.
Martyn Bennett says
A bit soft for my preference so adjusted the sugar ratio looking for more snap.
I used dried apricots as an alternative fruit.
Biscuits work really well as the outsides of an ice cream sandwich!
Larissa says
Just made these today and they are the best oat raisen cookies I've ever had. And loved the simple recipe!
Alannah says
Easy to pull together on a morning when you don't have anything for school lunches!!
They are so delicious, I have to make a double recipe to last a week. 😋
Emily Smith says
Another fabulous cookie recipe. My go to is normally the chewy chocolate chip ones but now we rotate between the two of these. They are just so delicious. We don't bake any other biscuits.. apart from kiwi country girl recipies 🥰
Savannah hobbs says
Just made these and put a pinch of nutmeg in . Wow these are amazing. Well done to an amazing recipe
Sarah says
These were sooo good and totally hit the spot, I had a random craving for subway oatmeal cookies and this recipe was 1000x better! I used margarine for the lactose intolerant boyfriend and they turned out great. Oh I also used a flaxseed egg as I was low on eggs. Tasted totally fine.
Amanda says
So easy and so delish! Just like subway ones- only better!
Mary says
Delicious and easy to make! Made a double batch and I'm so glad I did!
Hannah says
Do you think I could use oil instead of the butter? If so, how much oil would you suggest? Thanks!
Laura says
Hi Hannah, if you were going to try to replace the butter with oil I would try coconut oil first, as it will help the cookies hold together similar to what the butter does. I wouldn't use any other kind of oil as the cookies will be a slippery mess! Use the same amount as butter but also expect that the cookies will lose a lot of the flavour that comes from butter! Laura
Jane says
These look great. Would they freeze and then thaw OK?
Laura says
Hi Jane, sorry for the delayed reply, your comment went to spam! I haven't frozen and thawed these particular cookies before but I have done with many others and they've been fine so I can't see any reason why these wouldn't be ok. Let me know how you get on! Happy baking 🙂
jayne says
Ok so I made your choc chip cookies and they were sensational so these are on my list to try also! I think you may just be the biscuit queen Laura!
Laura says
Awesome Jayne! I am definitely in the midst of a cookie obsession at the moment...they're just so good! 🙂
Claire at My Pink & Green Life says
I just love oatmeal raisin cookies--don't understand why people hate them! Of course chocolate chip cookies were my first love, but there is always room for another delicious cookie in my heart 😛 These look fantastic--chewy and brown sugary and everything a cookie should be!
Laura says
I don't understand either!! And I'm with you - chocolate chips will always be my favourite but these are a close second!