    

JUNE 27, 2020

Oatmeal Raisin
Cookies!
BEST BAKING RECIPES COOKIES RECIPES

J U M P TO R E C I P E

*This post may contain affiliate links. Please see my disclosure for more

details!*

Delicious soft, chewy

and epic oatmeal raisin
cookies!

···
···

Oatmeal raisin cookies

Yes, that’s correct… I’ve finally published my oatmeal raisin

cookie recipe! Let the celebration begin because oh holy

moly you guys kept asking for them!! Say hello to your other

new cookie obsession!

After the recent successes of my red velvet NYC cookies,

triple chocolate NYC cookies and of course… the classic NYC

chocolate chip cookies all I had was request after request for

an oat & raisin version… and here we are!

···
···

These are a happy marriage of my NYC chocolate chip

cookies and my chocolate oat cookies that have been on my

blog for a few years… but just take out the chocolate and add

in the raisins!

···
···

I will of course get comments saying “ewww raisins” and I get

the hate – a lot of people don’t like raisins, but this flavour is

ICONIC. It is beyond epic and I am in love. It’s amazing. Also,

these have cinnamon in which can be just as controversial!

Anyway…

Recipe
The recipe is basically very very similar to my NYC cookies,

because this is essentially just an oat & raisin version of them.

The base remains very similar, but some of the flour has been

removed and replaced with oats!

···
···

I’ve seen varying recipes for these over the years, with some

using far more oats, and some using far less – but I found my

personal favourite was a 50/50 mix! You get enough oats for

that delicious flavour, but also enough flour to make sure it

remains a good cookie!

···

The texture for these is lovely and soft, but the outside is

quite chewy – and that’s the best thing ever. The raisins give

a softer texture, just like you would get with chocolate chips

(side note, if you don’t like raisins, you can use chocolate

chips in them!).

Sugar
Like my other cookies, I love the two different sugars in the

mix – the light brown sugar gives a lovely flavour, and the

granulated sugar is ideal for the cookie. You can use all light

brown sugar, or all white granulated sugar!

···

You can sub the sugars for dark brown sugar too – but

generally I avoid caster sugar when it comes to cookies these

days as I find it can spread too much! For the best texture, I

recommend the granulated/soft sugar sizes!

···

Flour
I use plain flour, and add in baking powder – but you can use

150g of self raising, and remove the baking powder from the

recipe! One thing that is different with these, is I do find you

have to squish the cookie slightly before baking.

···

Portion, freeze and bake

I tend to weigh the cookies out to 85g each (slightly smaller

than the NYC cookies, but you can make them even smaller

or bigger if you wish) – and then squish them down slightly to

about 2cm thick – then I freeze them for 30 minutes before

baking. You can use the fridge for an hour instead!

···

Tips
The cookies can easily be kept frozen for up to three months

before baking, the baking time will just increase ever so

slightly to probably more 14-15 minutes, but otherwise you

will get the same epic result of a delicious cookie! I hope you

love this recipe, and if you have any questions then leave

them below! x

···

Recommended

Biscoff Stuffed NYC

Cookies!

NYC Chocolate Chip

Cookies!

Glazed Lemon Cookies!

Continue to Content

···
···