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Oatmeal and Raisin Cookies

Everyone needs a good Oatmeal Raisin cookie recipe and this is my version. Soft, chewy, packed with oats, juicy raisins and made with three types of flour, these cookies stay perfectly soft for days - if they last that long!
Prep Time 2 hours 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Servings 24 -30


  • 1 cup (140g) plain flour
  • 1/2 cup (70g) bread flour
  • 1 tbsp cornflour
  • 2 cups (160g) oats not quick cook
  • 1 cup (165g) raisins
  • Pinch salt
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 1/2 sticks (170g) unsalted butter, at room temperature
  • 1/2 cup (100g) caster sugar
  • 3/4 cup (150g) light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract


  • No need to preheat oven yet, the dough needs to chill!
  • Place the flours, oats, raisins, salt, bicarb, baking powder and cinnamon into a medium sized bowl and stir to combine, make sure the raisins are coated in flour. Leave to one side.
  • Place the butter and sugars into a large bowl, or the bowl of your stand mixer, and beat until light and fluffy - about 2 mins on med-high speed.
  • Add the eggs and vanilla extract, scraping sides as necessary, and mix on medium speed until well combined and smooth.
  • Tip in the flour mix and mix on low until a dough forms.
  • Tip the dough into the bowl you measured the flour in and cover with cling film. Place in the fridge for 2 hours.
  • Once chilled, preheat oven to 180C/350F and line 2-3 baking trays and, using 1.5tbsp cookie scoop, place dough balls 2 inches apart. Flatten them ever so slightly so they don't roll away!
  • Place in the oven for 10-12 minutes, until risen and slightly puffy. They should be slightly golden around the edges and soft in the middle.
  • Leave to cool on the trays completely.
  • Once cool, cookies will keep in an airtight container, at room temperature, for a week.


Recipe by Annie of Annie's Noms