Oat & Raisin Cookies

It has been far too long since I have put together a new baking recipe! I have been missing the baking bug in my life but have struggled to allow the time to simply enjoy the process, slow down, and become immersed in creating something from scratch.

So for me, this is a great way to start off the run of recipes again to round off this year! Just like a number other people in Britain I love biscuits. This love has been with me for as long as I can remember. Growing up, there was no better biscuit for me than a cookie, because whilst having a little crunch on the first bite their soft, chewy texture is super dreamy with a glass of milk!

With seasonal spices such as cinnamon being on the agenda, Oat & Raisin Cookies were the first on my list to make and share with you. They originate from cousins in America which isn’t a surprise considering how well they have nailed so many baked goods over the centuries!





  • 100g oats
  • 80g flour
  • 1 large egg
  • 30g raisins
  • 40g butter (melted)
  • 1 tbsp vanilla
  • 80g maple syrup
  • 2 1/2 tbsp cinnamon
  • 1 tsp baking soda



  • Begin by setting the oven to 190 degrees or Gas Mark 5 for a least 15 minutes before. Also, place parchment paper onto a baking tray ready for the cookie mix to be put on.
  • Now you have set up, start by adding the oats, flour, cinnamon, and baking soda in a large bowl and mix together using either a hand whisk or fork ensuring that the mixture is evenly spread.
  • In a separate small bowl, add the melted butter, egg, maple syrup, and vanilla stirring until it forms a liquid consistency of the same colour.
  • Using a wooden spoon, pour the liquid into the dry mixture stirring smoothly and slowly.
  • Once the ingredients are well combined, add the raisins making sure that they are evenly spread throughout the mixture.
  • Take a tablespoon to measure out mixture to place on the pre-prepared baking tray. For a standard baking tray, it best recommended to keep at least 4cm between each tablespoon of mixture.
  • Place the tray onto the bottom shelf the oven, baking for 16-20 minutes turning the tray around half way through.
  • The cookies will become a lovely golden-brown colour which is the cue to take them out and leave to cool on a rack for a few minutes before eating (though this can be tough for how delicious they smell!)
  • Now simply enjoy with a warm drink or even a glass of milk!


If you make these cookies, please share the results with me over on Instagram by tagging me in the post!



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