Cookies & biscuits · Original home recipe
Cinnamon Oat and Raisin Cookies Recipe
Rolled oats give these cookies a hearty texture, with raisins and cinnamon in every bite. A short chill makes the dough easier to portion and keeps the cookies from spreading too quickly.
An independent Baking Show Guide recipe for home baking.
Jump to the recipe ↓Original home recipe
Cinnamon Oat and Raisin Cookies
Bake it at home
Cinnamon Oat and Raisin Cookies
- Prep
- 20 min
- Bake
- 24 min–30 min
- Total
- 1 hr 34 min–1 hr 40 min
- Makes
- 18 cookies
Total time includes resting 30 min, cooling 20 min. Bake times and oven settings are estimates; follow the doneness cues in the method.
Ingredients
- 125 g unsalted butter, soft but not melted
- 150 g light brown sugar
- 50 g beaten egg without shell (about 1 large egg)
- 5 ml vanilla extract
- 150 g plain/all-purpose flour
- 4 g baking powder (1 level teaspoon)
- 2 g bicarbonate of soda (about 1/2 level teaspoon)
- 2 g fine salt (about 1/3 teaspoon)
- 2 g ground cinnamon (1 level teaspoon)
- 120 g rolled oats, not instant porridge
- 100 g raisins
Equipment
Pan: 2 flat baking sheets, each at least 35 x 30 cm
- Digital kitchen scale
- Flat baking sheets
- Mixing bowls
- Silicone spatula
- Cooling rack
Method
Beat the butter and sugar for about 2 minutes until creamy. Beat in the egg and vanilla, scraping the bowl once.
Mix the flour, baking powder, bicarbonate of soda, salt and cinnamon in a separate bowl. Stir into the butter mixture, then fold in the oats and raisins. Cover and refrigerate for 30 minutes.
During the chill, heat the oven to 180°C conventional or 160°C fan and line both baking sheets with parchment. Divide the dough into 18 portions of about 45 g each. Roll loosely and flatten to discs about 1.5 cm thick. Put 9 on each sheet, leaving at least 5 cm between them.
Bake one sheet on the middle shelf for 12–15 minutes, keeping the second sheet chilled. The edges should be golden and set, with centres no longer glossy but still soft. Bake the second sheet in the same way.
Leave each batch on its sheet for 10 minutes to firm up, then move to a rack. Allow at least another 10 minutes before packing.
Recipe notes
An independent home recipe by Baking Show Guide. It is not an official show or contestant recipe.
- The stated bake time covers both batches, rather than only the first tray.
- Do not replace the rolled oats with oat flour; the texture and spread will change.
- Pan: 2 flat baking sheets, each at least 35 x 30 cm
- Two batches, each 12–15 minutes; bake one sheet at a time.
Storage: Cool completely, then store airtight for up to 3 days in a cool room. Freeze baked cookies for up to 2 months.
Allergens: Wheat (gluten), Oats, Milk, Egg. Check ingredient labels for your needs.
