Oat and Raisin Cookies are sweet, chewy, and delicious, and, because they’ve got high-protein oats, and high-fibre raisins, you can tell yourself that they are super healthy and eat loads.
I love Oat and Raisin Cookies. Probably as much as chocolate. Even better, no one else is as fond of oat raisin cookies in my house, so I get to eat them all!
Well maybe not them all, but the others would always choose chocolate first, so this is the only time I really get first pick when it comes to cookies, and that has to be a win.
This recipe for oat and raisin cookies is easy, great for baking with kids, and rarely goes wrong. If you overbake slightly, you’ll get a crunchier cookie, and if you underbake, it’s softer, and chewier, a little like a flapjack. What’s bad about that?
Are Oat and Raisin Cookies Healthy?
My Oatmeal and Raisin Cookies aren’t exactly healthy. The butter and sugar mean that the calorie count and fat content are pretty high.
If you wanted to make healthier oatmeal raisin cookies you could use low-fat butter or margarine, or, just make smaller cookies (reducing the bake time accordingly) and enjoy them as a treat, in moderation.
The occasional cookie won’t hurt you, but don’t make the mistake of thinking that because they’ve got healthy ingredients, they are healthy snacks.
Are Oatmeal and Raisin Cookies Healthier Than Chocolate Chip?
The calorie count and sugar in Oat and Raisin Biscuits are probably fairly similar to a chocolate chip cookie.
But, it’s important to remember that not all calories are equal. Chocolate is high in saturated fats, and chocolate chip cookies don’t have many redeeming factors.
At least when you follow an Oat and Raisin Cookies Recipe, you are getting a protein and fibre boost, some fruit, and a more filling cookie.
The calories might be similar, but an Oat and Raisin Cookie will be more filling and have greater nutritional value.
So yes, while the difference isn’t huge, I think it’s fair to say that oatmeal and raisin cookies are healthier than chocolate chip and other flavours.
What Kind of Raisins are Best for Baking Cookies?
It doesn’t really matter too much, to be honest. Some people say golden raisins are better, but I can’t tell much difference.
I’m very much a use what you’ve got, or what you like, or what is cheap, type cook. So, if that means brown, basic raisins, that’s fine. You could also use golden raisins or sultanas.
We tend to have a big bag of cheap brown raisins in the cupboard for baking, and kid’s snacks, so I typically use brown raisins when I make Raisin Cookies.
What Type of Oats are Best for Cookies?
Ah, the oats. The oats are, of course, a big part of any oat and raisin cookies recipe.
But, I must confess that I find oats a little confusing.
To be honest, I often use regular porridge oats. Rolled are better for baking, and especially for cookies. But, we’ve always got porridge oats in the cupboard!
Old-Fashioned oats are the same as rolled oats, they are flat and quite flaky. The flatness means that they cook fairly quickly. Their texture makes them great for cookies.
Steel Cut oats are chopped. They are thicker, have a harder texture, and take much longer to cook.
Then there’s quick cook, and instant, often just called porridge oats which are even thinner than rolled oats, because they’ve been crushed as well as rolled. These cook faster, and so are ideal for home porridge.
Rolled oats are ideal for cookies because while they cook fairly quickly, they are thicker than porridge oats.
If you only have porridge oats, they will do. Your cookies might not spread as much, as the flakes are smaller and lighter, so it’s ok to press the balls down a little more.
The texture might be a little be different. But, they’ll work.
It’s all a bit confusing. If you are wondering about the US equivalent of porridge oats, or want to know more about the different kinds of oats, there’s a great article here.
For the purpose of this recipe, use rolled oats if you have them, but quick or porridge oats are fine if not.
What are My Oat and Raisin Cookies Flat?
If your cookies are flat, it’s probably because they are spreading too much. There are a few different things that you can try to stop this:
- Always chill your dough. Some recipes call for the cookie balls to be rolled before chilling, but I find that my dough is too sticky for this. So, I chill it in the mixing bowl before rolling. Try to chill for at least an hour in the fridge (or 30 minutes in the freezer) longer won’t hurt.
- Line your baking trays with baking paper or a baking mat.
- Some people find that butter is better than margarine. I always use margarine, and never have any trouble though.
- If the dough is too sticky to roll into balls with your hands, use an ice cream scoop or a spoon – avoid adding more flour as this will give your cookies a cakey texture.
- My cookies never spread too much, so I press my balls down to around 3mm. If your cookies are spreading a lot, try not pressing your dough balls down as much, or even not at all, before baking.
- Don’t overmix. I use melted butter because it combines much quicker. With an electric whisk, I never mix for more than around 2 minutes. You may need to take longer if you are mixing by hand. But, stop as soon as everything is combined.
- If you are baking in batches, leave the dough in the fridge until you need it, and leave the trays to cool before adding more dough.
Why Aren’t My Cookies Spreading?
My cookies never spread too much, so I press them down to around 3mm rounds, and they just spread enough to shape as they cook. If yours are very stiff, and not spreading at all, there are a few things that you can try:
- Rolled oats tend to spread a little more than porridge oats in my experience. So, try pressing your balls down more if you are using porridge oats.
- If your dough is stiff, use slightly less flour.
- Press them down further to give them a head start.
- You can even press them down once they come out of the oven if you’ve baked them from thick rounds or balls and they haven’t spread. Just check after 10 minutes, and if they are still too thick, remove them from the oven and gently press down with the back of a spoon until the shape is right. Then, either leave to set on a wire rack as they cool, or return to the oven for a few more minutes if you want a firmer bake.
How Long Do Oat Cookies Last?
These oat and raisin cookies will last for 2-3 days in a sealed tub or tin. If they are starting to dry out, refresh them by warming them in the oven for a few minutes.
They are lovely warm, I often eat one almost straight out of the oven, and often reheat even before they start to stale. Just pop a cookie in the oven for 2-3 minutes for a delicious warm treat.
Chewy Oat and Raisin Cookies
Ingredients
- 125 g Butter or Margarine (Melted)
- 100 g Soft Light Brown Sugar
- 80 g White Granulated Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 2 tablespoon Golden Syrup
- 150 g Plain Flour
- 150 g Rolled Oats
- 1 teaspoon Cinnamon
- 1 teaspoon Bicarbonate of Soda
- 150 g Raisins
Instructions
- Whisk together the melted butter and sugars (this takes around 1 minute with an electric whisk, longer by hand, but don’t overmix!).
- In a small bowl whisk together the egg, vanilla, and syrup.
- Pour this egg mixture into the butter and sugars and whisk for 1-2 minutes until combined.
- Tip in the flour, bicarbonate of soda, cinnamon, and oats and whisk until the mixture is even and the flour is incorporated.
- Stir through the raisins carefully until even.
- Cover the bowl and chill in the fridge for 60 minutes.
- Preheat the oven to 180 degrees and line 2 large baking sheets with greaseproof paper.
- Roll the dough into balls and place on a baking tray with plenty of space (I put 6 on a tray and bake in 2 batches, leaving the leftover dough in the fridge until I need it).
- Press the balls down into rounds of around 3-5mm thick.
- Bake in the oven for 10-12 minutes.
- Remove from the tray and leave to cool on a wire rack.
Notes
- If you haven’t got rolled oats, regular porridge or instant oats will do, but the texture might be a little different.
- Caster sugar can be substituted for granulated sugar, but I prefer the texture with granulated.
- If your dough is too sticky to roll by hand, use an ice cream scoop or spoon.
- Bake for 10 minutes for a chewy cookie, and longer if you prefer crunchy.
- Read tips above for more on stopping cookies from spreading too much.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
OMG! These look delicous! Something for Booey and I to try in the holidays x
#FamilyFun
Thank you. I’m just thinking about making some more!
Oh I love a good chewy cookie.. ive been doing myself an injustice recently by making low sugar biscuits for the boy or let’s face it me to eat. Think I need to change this for a bit of sugar cookies… oat and raisen sounds healthy!! Thank you for linking up to the #familyfunlinky
Definitely healthy! I can’t say I’ve ever tried a low sugar biscuit!
I made your cookies now. They were amazing!! I had to use half sr flour though cos I ran out of plain, it still worked!
I love it when people make my stuff! I quite often use diff flours when I run out, it normally works fine. Glad you liked them! x
Yum! That is all! #familyfunlinky
They were awesome, I really need to make more!
I make these all the time now at our 12 year olds request. I add some bran/flaxseed for tummy issues. They go so quickly in our home, that I double the recipe and put in a little less sugar.
Thank you for sharing this recipe! delicious!!!!