Raisins and oatmeal cookies

Raisins and oatmeal cookies

This is a kind of cross between our oatmeal and raisin cookies and our devil’s chocolate chip cookies. All three are quick and easy and devilishly delicious.

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  • 4¾ ounces / 135g unsalted butter
  • 5 ounces / 140g dark soft brown sugar
  • 4 ounces / 115g dark brown muscovado
  • 1 large egg
  • 1 teaspoon of vanilla
  • 4¼ ounces / 120g plain flour
  • 4¼ ounces / 120g bread flour
  • ¾ teaspoon of baking powder
  • ¾ teaspoon of bicarbonate of soda
  • ¼ teaspoon of salt
  • 5¼ ounces / 150g raisins
  • 2½ ounces / 75g oatmeal


Preheat the oven to 180c (160c fan)

Melt the butter slowly in a saucepan large enough to take the sugars.

Once the butter has melted, remove the pan from the heat and mix in both sugars.

Add the egg and vanilla and beat well so everything is combined.

Sift the flours, baking powder, bicarbonate and salt into a mixing bowl.  Add the sugar mixture and combine.

Add the raisins and oatmeal and combine by hand.

Make large heaped tablespoon-sized balls (about 2 ounces or 60g each) and place onto a lined baking sheet a few centimetres apart.  Then squish them down into patties and put them in the oven.

Cook for 10-12 minutes and then remove to a wire rack to cool.


They are edible after about five minutes if you want something warm and gooey, or if you want to really appreciate that crispy chew, leave to cool completely.


Oatmeal in four languages:

FRENCH: farine d’avoine
GERMAN: Hafermehl
ITALIAN: farina d’avena
SPANISH: harina de avena

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About The Naughty Cook 297 Articles
The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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