Oatmeal and Raisin Cookies [75] – Rachel Allen

Oatmeal and Raisin Cookies

  • Servings: 100(1-inch)
  • Difficulty: easy
  • Print

Oatmeal and Raisin Cookies

Adapted & Modified from the book “Bake” by Rachel Allen

This is the second time I bake this and has done some modifications. The original recipe suggested 110g each for castor sugar and brown sugar, I have reduced the sugar substantially as we don’t like them too sweet. I have also reduced the rolled oats from 250g to 220g and I did not see any different in terms of texture.

The cookies are really good. My son who normally prefers plain cookies and had not eaten raisins cookies before love these.


  • 110g (4oz) butter, softened
  • 65g caster sugar *110g
  • 65g brown sugar *110g
  • 1 large egg
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 220g rolled oats *250g
  • 110g self-raising flour
  • 1 tsp salt
  • 110g golden raisins


  1. Preheat the oven to 180C(160C Fan mode). Line the baking tray with baking paper.
  2. Cream the butter, brown sugar and caster sugar in a large bowl using a electric hand whisk until light and fluffy.
  3. In another bowl, whisk the egg, water and vanilla extract. Whisk the wet ingredients into the butter mixture. The original recipe suggests reducing the speed and add in the dry ingredients, but I prefer to fold in using a spatula. So fold in the oats, flour, salt and raisins to form a dough.
  4. Roll the dough into 2-cm balls and spaced them on the baking tray as they were spread. If you prefer bigger cookies, adjust the baking time accordingly. Rachel Allen suggested 15-25 minutes, the cookies were slightly burnt at 20 minutes for my first tray. For 2-cm balls, bake for 15 minutes until golden brown. Set aside to cool on the baking tray for 1-2 minutes before transferring the cookies to a cooling rack.


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