Oat and Raisin Cookies

I had never found a really satisfying cookie recipe until my sister-in-law told me about Jane’s Patisserie, which is where I came across this recipe for the most awesome oat and raisin cookies.

My sister-in-law made some Nutella stuffed cookies, which were just divine and some of the best cookies I’ve had. When I visited the the website I soon found out that Jane from Jane’s Patisserie is basically the Queen of baking. She has no end of amazing looking recipes. I felt myself drooling!

If you are a fan of soft, chewy, comforting cookies you need to give some of her recipes a try. As much as I love chocolate cookies I also really love oat ones with dried fruit. When I saw that these ones also contained cinnamon, I was totally sold.

I loved that they were really easy to make and actually came out looking really good, like they do on the website. They are also a really decent size and because they are so thick they feel like a real treat and are quite filling.

You can freeze the raw cookie dough and bake them from frozen, which is really handy, if you can stop yourself from baking all of it so you can eat them straight away. I know I can’t!


100g (4 oz) light brown sugar

75g (3 oz) granulated sugar

125g (4.5 oz) softened butter

150g (6 oz) self-raising flour

1 large egg

1 tsp vanilla essence

1 tsp ground cinnamon

150g (6 oz) rolled/jumbo oats

1/2 tsp bicarbonate of soda

200g (8oz) raisins

1/2 tsp sea salt

  1. Pop the butter and both the granulated and light brown sugar into a mixing bowl and beat it until it becomes creamy and blended.
  2. Add the egg and beat, next add the cinnamon and vanilla essence.
  3. Measure in the oats, bicarbonate of soda, flour and salt and beat together to form a dough.
  4. Pour in the raisins and mix well.
  5. Then weigh out the dough into 85g balls, which will give you about ten cookies. Once measured, lightly roll them into balls, without making them too tight as this can affect them spreading. Put them in the fridge for an hour or the freezer for half an hour. I put them on a baking tray lined with grease proof paper and cover with cling film.
  6. Pre-heat your oven to 180c fan or 200C non-fan. Once the cookies have chilled, split them between two trays lined with baking paper, allowing plenty of space between each one. Squish each one down slightly to 2-3cm for a slightly flatter cookie.
  7. Bake for 10-12 minutes until they turn golden in colour.
  8. Once baked leave to cool on the tray for 30 minutes as they will continue to bake.

If you bake these oat and raisin cookies, please send me some pics. You can reach me @theachetobake or contact me here.

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