The perfect oatmeal and raisin cookie has often been a recipe that has alluded me in the past. Very often, the cookies wouldn’t be soft and chewy, instead more thick and cakey. I decided to adapt one of my previous cookie recipes and found that it gave me the perfect cookie that I wanted and now I’m happy to be able to share my recipe with you!

This recipe was adapted from my Salted Dark Chocolate Chunk Fudge Cookies which were some of my favourite cookies I have ever made. I’ve swapped around some of the ingredient quantities and also made the recipe much less complicated so that I can make these much more quickly. In my first test, I made it with the same process of browning butter but found that the cookies became too lacey and almost too greasy so I reduced the amount of fat and omitted this process. I replaced the strong flavour of maple syrup with the more complementary flavour of honey.

The recipe still contains cornflour and bicarbonate of soda. The addition of cornflour in the recipe helps to keep the cookies soft in the centre and the addition of bicarbonate of soda helps the cookies to spread while baking which makes the edges crisp. The use of honey keeps the cookies chewy along with the raisins and the ground cinnamon adds a really nice complementary flavour and is typical for an oatmeal and raisin cookie.

• 125g margarine or unsalted butter
• 1 tbsp runny honey
• 125g soft light brown sugar
• 85g golden caster sugar
• 1 large egg
• 200g plain flour
• 90g rolled oats
• 100g raisins (or sultanas if you don’t have them)
• 1 tbsp cornflour
• 1/2 tsp bicarbonate of soda
• 1/4 tsp ground cinnamon

Preheat the oven to 160˚C. Line a baking tray with a sheet of baking parchment.

In a small saucepan or in the microwave, melt the margarine with the honey and add to a mixing bowl with the two sugars and whisk together until evenly combined. Then whisk in the egg until the batter is even.

• 

• 

Add in the flour, the oats, raisins, cornflour, bicarbonate of soda and cinnamon and fold the ingredients together until it forms a soft cookie dough.

• 

• 

Spoon around 60g of dough onto the lined baking tray, leaving around 4 inches between each cookie as they spread a lot. If you are making the smaller version, spoon around 30g of dough onto the trays, leaving around 2 inches between them.

If you are making large cookies, bake them for 10 to 12 minutes until they have spread out, turned golden brown on the top and at the edges and are set on the surface. If you are making smaller cookies, bake them for just 8 to 10 minutes.

Allow the cookies to cool on the trays for 15 minutes before moving to a cooling rack to cool completely. Keep the cookies stored in an airtight container where they will last for 3 days.

Follow me on Facebook, Twitter and Instagram, subscribe to my YouTube channel and make sure to check out my most recent recipe for my Flourless Peanut Butter Chocolate Chip Cookies

Also if you have enjoyed my recipes and my content, consider supporting me on Patreon; there you can find more information about Patreon, how you can support me and the blog and the perks that come along with that. Check out my Patron Appreciation Page while you’re down here too!