Oatmeal and raisin cookies are so darn good. It’s the classic of the cookies along with the chocolate chip cookies. But to be honest with you, I think I rather eat the oatmeal raisin cookies. They go so nicely with a morning cup of coffee (I ate most of these in 3 mornings) and then just at any other time, lol. They’re super easy to make of course and I like to use brown sugar and a bit of honey to make sure that they are nice and chewy.
Just like with the double chocolate and sea salt cookies, it’s important to cook these the right amount of time, which should be 10-12min because if you cook them more than that they will loose their chewyness.
Of course you can make some adaptations to these cookies. For example, you can swap the raisins for cranberries or chopped dates and the recipe would work exactly the same.
You can also add some nuts or even add them and take out the oatmeal. Actually, the base dough for these is the same that I use for my regular chocolate chip cookies, which are a favourite among my friends and family.
I think it’s also very important to hydrate the raisins. Sometimes they come really dehydrated and in the oven they turn to stones if you don’t hydrate them beforehand. All it takes is boiling water and 10min so it’s not much of a hassle.
Oatmeal and Raisin Cookies
- 125 g unsalted butter melted and cooled to room temperature
- 150 g brown sugar
- 1 egg
- 3/4 tsp baking powder
- 1 tsp salt
- 2 tbsp honey
- 50 g raisins plus boiling water to rehydrate
- 70 g steel-cut oats
- 245 g all purpose flour
Start by rehydrating the raisins in boiling water for 10min. Then rinse them and let cool down to room temperature.
Whisk together the brown sugar, butter, egg, salt and baking powder until well mixed.
Add the honey and mix.
Switch to a spatula and add the raisins and oatmeal.
Finish with the flour and mix throughly.
Use a small ice cream scoop or 3/4 of a normal ice cream scoop to portion the cookies. Shape them into a ball with your hands and then flatten them.
Top them with extra steel cut oats and raisins.
Bake for 10-12min on baking paper at a preheated oven at 180C. You know they're done when they go slightly golden on the edges.
Use a spatula to take them out of the tray as they are still soft. They will firm up as they cool down.