Soft & Chewy Oatmeal Raisin Cookies
Easy soft and chewy oatmeal & raisin cookies which can be made in a jar as a gift.
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Ingredients
- 150 grams whole rolled oats 1 ½ cups
- 150 grams 1 cup raisins or sultanas
- 110 grams 1/2 cup light brown sugar
- 40 grams walnuts chopped
- 125 grams cake or all-purpose flour 1 cup
- 1 tsp cinnamon
- ½ tsp baking soda/bicarbonate of soda
- Pinch of fine salt
- 1 large free-range egg
- 2 teaspoons vanilla extract or essence
- 115 grams of salted butter 1/2 cup or 1 stick, melted
Instructions
If you are making these cookies in a jar:
- fill a 900ml (2 pints) wide-mouth jar with the dry ingredients in the following order: oats, raisins, sugar, walnuts, flour (mixed with cinnamon, baking soda and salt).
- To make the cookies, preheat the oven to 180C/350F and line a large baking sheet with baking paper.
- Melt the butter in a small pot or microwave, then cool slightly.
- Mix all the dry ingredients into a large bowl until well combined.
- Beat the egg with the vanilla.
- Add the melted butter and egg & vanilla and mix with the dry ingredients until well combined.
- Divide the dough into 12 pieces (weighing approx. 55 grams each) and roll into balls with your hands. Place these balls on the baking sheet allowing space between the cookies to spread. Press down on each dough ball a little to flatten.
- Bake for 12 – 13 minutes until golden brown on the top and edges. Allow to cool on the baking sheet.
If you are making these cookies from the recipe alone:
- Beat the butter and sugar with an electric mixer until light and fluffy. Approx 2 – 3 minutes. You can use a stand mixer with the paddle attachment for this recipe.
- Add the egg and vanilla and beat until well incorporated.
- Add the rest of the dry ingredients and mix briefly until well combined.
- Roll and bake the cookies as per the recipe above.
Notes
NB: Only use whole rolled oats not quick cooking or steel-cut.
These cookies are best enjoyed fresh, but you can store them for up to a week in an airtight container at room temperature. If you need to store them longer, you can freeze them.
To freeze, place cooled cookies in a ziplock bag or airtight container and freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature or heat them for a few seconds in the microwave for a warm, freshly baked taste.
Servings: 12