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Raisin, cinnamon & jumbo oat cookies

Raisin, cinnamon & jumbo oat cookies

These chewy and oaty cookies are the perfect snack. It's a great way to use up dried fruit and oats, and they're prepared in just 20 minutes!

4.5 out of 5 stars(3) Rate this recipe
  • Makes12
  • CourseSnack
  • Prepare20 mins
  • Cook18 mins
  • Total time38 mins
  • Pluschilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 125g unsalted butter
  • 100g light brown muscovado sugar
  • 80g golden caster sugar
  • 110g flame raisins
  • 150g plain flour
  • 150g jumbo oats
  • 1 tsp bicarbonate of soda
  • ½ tsp fine salt
  • 1 tsp ground cinnamon
  • 1 British Blacktail Large Free Range Egg


  1. In a large saucepan, warm the butter and both sugars until the butter has melted. Stir to combine, then remove from the heat and cool for 5 minutes. Meanwhile, in a mixing bowl, combine the raisins, flour, oats, bicarbonate of soda, salt and cinnamon.

  2. Using a wooden spoon, beat the egg into the butter and sugar in the saucepan, then tip in the dry ingredients and mix until just combined. Chill for at least 1 hour.

  3. Preheat the oven to 180°C, gas mark 4. Line two large baking sheets with baking parchment. Divide the mixture into 12 large spoonfuls (about 60-65g each) and roll each into a ball with your hands. Place in two batches of six, spacing well apart on the parchment and flattening the balls slightly as you arrange them.

  4. Bake for 16-18 minutes (turning and swapping the baking sheets halfway if they brown more on one side than the other) until spread and golden. Remove from the oven and cool on the baking sheets for 5 minutes, then use a spatula to transfer to a wire rack to cool completely. Serve at room temperature, or store in an airtight container for up to three days.

Cook’s tip

Swap the raisins for dried cranberries or sour cherries instead.


Typical values per item when made using specific products in recipe


1,093kJ/ 260kcals



Saturated Fat












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