The easiest Oatmeal raisin cookie recipe

AKA the ” I ran out of chocolate chunks so it had to do” recipe. No I’m kidding, these oatmeal raisin cookies are delicious and worthy of your attention even if you still have chocolate in your cupboards.

If you’re looking for a super easy cookie recipe that brings back some old school charm, you’ve come to the right place. Something about eating oatmeal and raisin cookies instantly makes me feel like I’m 8 years old, watching Home Alone or another 90s classic. Yes, I’m that old!

Raisins make this cookie feel a little bit virtuous, nearly edging on healthy, but it’s still a cookie, with real butter and sugar, so I’m not going to go as far as call it healthy. That being said, it’s got fibre from the oats and whatever vitamins raisins give you so it’s a nice break from their chocolate chipped cousins. 

Like most cookie recipes, this oatmeal and raisin cookie dough likes to spend some time in the fridge before being popped on a baking tray and into a hot oven. I’d recommend a minimum of 30 minutes but to try to leave them overnight if possible. If you’re short on time or patience isn’t your strong suit, then pop the cookie dough in the freezer. You want the dough to be firm so that when you roll them into balls , they melt into perfect chewy circles once baked. 

Yes, I totally admit, my favourite cookies to make at home are chocolate chunk cookies. I’m putting it out there before someone is savvy enough to check my tweets or other socials and call me out! That being said, chocolate is more valuable than gold in my household. The kids can sniff it out from upstairs so it’s rare we have any chunks of chocolate to bake with. Funnily enough, we’ve never got a shortage of oatmeal. It’s like cornmeal or garri, we seem to have enough bags of the stuff to last us a year. The same goes for raisins. 

Oatmeal and Raisin Cookie Recipe

Ingredients

• 1 and 1/2 cut Oats
• 1 cup Raisins
• 1 cup Plain Flour
• 1/2 cup Butter (softened)
• 1 cup Sugar
• 1 Egg
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1 teaspoon Vanilla Extract

Method for oatmeal raisin cookie

Using an electric mixer, cream the butter and sugar. When the mixture becomes light and fluffy, add the egg and vanilla

In a separate bowl, mix together the flour, salt and baking soda before slowly adding it to the butter mixture.

Scrape down the sides of the bowl to make sure the mixture is fully incorporated

Cover the dough mixture with cling film and pop in the fridge for at least 30 minutes

When you’re ready to bake, turn the oven to 180 degrees

On a lined baking tray, scoop the firm cookie dough and roll into balls, leaving enough room between the balls for the cookies to spread

Bake in the oven for 10-12 minutes then leave to cool on the tray for a couple of minutes before moving cookies onto a wire tray to cool

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Enjoyed this recipe? Check out our Nigerian Puff Puff recipe or a doughy sweet treat!