Lovely Soft and Chewy Oatmeal Raisin Cookies are the BEST! Especially when they are warm and fresh from the oven. Filling the kitchen with the gentle aroma of cinnamon and nutmeg….. I could go on and on about these cookies. They have become firm favourites in my household, because they are that good and I know you will love them too.
So hands up everyone who loves soft batch cookies! I know I do especially when they are oatmeal and raisin ones. On the rare occasion when I buy cookies from the bakery I always buy this flavour. There is something so comforting about them. Yes they can be seen as a little old fashioned but I just can’t get enough of them. I can seriously eat a whole bag of them in one sitting.
I think that was part of the reason these didn’t last to long in my household. I just couldn’t stop eating them.
Because the dough is quite thick they didn’t spread out massively while baking, which is such a good thing for these cookies. Thick chewy soft cookies is what you want when you are sitting down to relax after a hard day at work. Not a thin crispy thing that shatters into a hundred crumbs!
A Few Notes About These Cookies
While experimenting with this recipe I found there wasn’t a need to chill the dough for a long time, unlike you have to in most of my cookie recipes. Because of all the oats in this batter the dough is not very sticky at all. Its a Win Win!
I also found that by soaking the raisins first in a little warm water, it really plumped them up. Making them far juicier in the final cookie. So try not to miss this step out, they do taste the same if you don’t soak the raisins but they won’t be as plump and juicy.
I use golden syrup in this recipe. It’s an amazingly sweet syrup that keeps a lot of bakes soft and chewy. It’s a real British baking institution. If you can, please use it in this recipe, I do believe it is becoming more common across the globe now. But if you really can’t get hold of it and want to make these cookies then corn syrup can be used in a pinch as a replacement. It has the same properties as golden syrup but none of the flavour. You may find you cookies are not quite as sweet if you had used golden syrup instead.
So whats stopping you from making these cookies, there is nothing super fancy in them, no doubt you already have most of the ingredients in your pantry. I know you are going to love these 😀
- 140 grams raisins (1 cup)
- Warm water to cover raisins
- 105 grams unsalted butter (1/2 cup)
- 55 grams dark brown sugar (1/3 cup)
- 100 grams light brown sugar (1/2 cup)
- 1 large egg
- 2 teaspoons vanilla extract
- 60 mililiiters golden syrup (1/4 cup)
- 180 grams plain / all purpose flour (1 and ½ cups)
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 180 grams rolled oats (2 cups)
- In a small bowl measure out your raisins and cover them in warm water and place them to one side.
- Cream the butter and sugars together until they are well combined this will take about a minute in a stand mixer.
- Add in the egg, vanilla extract, golden syrup and mix until everything is combined.
- Sieve in the the flour, baking soda, ground cinnamon, ground nutmeg and also add in the oats. Mix on a low speed until everything is just combined.
- Drain the raisins and pat them dry with some kitchen paper.
- Stir them in by hand gently until they are evenly distributed throughout the batter. Place the batter in the fridge and rest the dough for at least 30 minutes (But up to 2 days).
- After you have chilled your dough preheat your oven to 180C / 350F / Gas mark 4.
- Roll your cookie dough into balls, you are looking for them to be about 1 and ½ tablespoons in size. Place the balls on a lined baking sheet about 2 inches apart and give them a slight press down to help flatten them a little but not totally.
- Pop them in the oven and take them out after 10 minutes, they should be a light golden colour with the edges a little darker then the centres. Allow them to sit on the hot tray for a few minutes before removing them to a cooling rack.
- Kept in an airtight tin these cookies will last for 5 days.
*The reason we soak the raisins is to help plump them up so they are nice and juicy.
*These cookies only need a short chilling time, 30 minutes is enough time for the dough to stiffen up a little there is no need to chill further but the batter will be fine if you keep it in the fridge, covered for up to 2 days.
*Corn syrup can be used in place of golden syrup but the cookies may not turn out as sweet as the original recipe calling for golden syrup.