Soft and chewy oatmeal raisin cookies, a simple cookie recipe using pantry ingredients to give you the best ever thick, chewy cookies!

Oatmeal Raisin Cookies. Soft and chewy oatmeal raisin cookies, a simple cookie recipe using pantry ingredients to give you the best ever cookies!

This delicious recipe has been generously shared by one of our great cooks, Adelenne. She's always coming up with great recipes which she either invents herself or adapts from various cookbooks to make her own.

Adelenne has always got a tasty recipe or two to share with us. Here, we have Adelenne's recipe for her Oatmeal Raisin Cookies which has wonderful ingredients!

The cookies with the chewy oatmeal and the addition of raisins make them so addictive! This simple oatmeal cookie recipe also has shredded coconut, for added flavor and texture, making them ultra chewy too! Think of an Anzac type cookie , only with raisins!

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We've got a lovely range of recipes using oats so be sure to take a look. There are cakes, muffins cookies and lots more!

How long can you keep oatmeal raisin cookies?

Store cookies in an airtight container for up to 4 days. Or freeze for up to 3 months.

Can you use quick oats in cookies?

For the perfect, chewy texture use old-fashioned or rolled oats. You can use quick oats, just be aware it will change the texture of the cookies and make them more crumbly.


Recipe by Adelenne Lee

Prep Time

20 minutes

Cook Time

18 - 20 minutes

Yield

18 - 20 cookies, depending on the size you make them.

Ingredients you will need

  • butter, softened
  • brown sugar
  • castor sugar
  • all purpose flour
  • baking powder
  • salt
  • vanilla essence
  • rolled oats
  • desiccated (flakes) coconut
  • raisins
  • eggs

Instructions

1. Preheat oven to 180 C, 350 F

2. Sift Flour and baking powder. Cream butter and sugar.

4. Add eggs and vanilla

5. Add flour, a little at a time

6. Add oats, coconut, and raisins

7. Chill dough for about 20 mins

8. Using ice cream scoop, scoop the dough on a baking tray, 1 inch apart, and press down flat.

Oatmeal Raisin Cookies, on baking sheet

Bake for 18-20 mins then cool on a rack.

Oatmeal Raisin Cookies. Soft and chewy oatmeal raisin cookies, a simple cookie recipe using pantry ingredients to give you the best ever cookies!

Adelenne says "It's the coconut that makes the difference. Almost like Anzac cookies. I love those. And I love dipping cookies into blueberry yogurt as a breakfast or just a snack."

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Oatmeal Raisin Cookies. Soft and chewy oatmeal raisin cookies, a simple cookie recipe using pantry ingredients to give you the best ever cookies!

Oatmeal Raisin Cookies

Yield: 18
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Oatmeal Raisin Cookies.
Soft and chewy oatmeal raisin cookies, a simple cookie recipe using pantry ingredients to give you the best ever cookies!

Ingredients

  • 1 cup or 250 g butter, softened
  • 3/4 cup or 150 g brown sugar
  • 3/4 cup or 150 g castor sugar
  • 1 1/2 cup or 190 g all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla essence
  • 2 1/2 cup or 390 g rolled oats
  • 1 cup or 100 g desiccated coconut, flakes
  • 1 cup or 125 g raisins
  • 2 eggs

Instructions

  1. Preheat oven to 180C, 350F
  2. Sift Flour and baking powder
  3. Cream butter and sugar
  4. Add eggs and vanilla
  5. Add flour, a little at a time
  6. Add oats, coconut and raisins
  7. Chill dough for about 20 mins
  8. Using ice cream scoop, scoop dough on baking tray, 1 inch apart and press down flat.
  9. Bake for 18-20 mins then cool on a rack.
Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 288mgCarbohydrates: 48gFiber: 3gSugar: 23gProtein: 5g

Nutrition information isn’t always accurate

Recipes using Oats

Here's a selection of delicious recipes using oats as an ingredient.

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2 thoughts shared

    1. Hi Amy,
      You can use either type of sugar. Castor is a finer granule, so won’t take as long to dissolve, but either is fine to use.
      Vanilla extract is a more concentrated flavor and contains real vanilla from the pod, whereas vanilla essence is not made from vanilla beans, but a synthetic flavor to replicate the taste of vanilla. Where possible, use extract.
      The cookie scoop we used is an ice cream scoop size. you can use a tablespoon or similar.
      Hope that answers your questions and happy baking!