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5
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The Very Best Homemade Oatmeal Raisin Cookies
These crispy on the outside, soft and chewy on the inside cookies are reminiscent of childhood. Delicately spiced with cinnamon, they get even better the next day.
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Servings:
2
dozen
Author:
Elizabeth
Ingredients
190
grams
plain flour
120
grams
granulated sugar
90
grams
light brown muscovado sugar
0.25
tsp
ground cloves
0.25
tsp
ground cinnamon
0.5
tsp
Shetland sea salt
0.5
tsp
baking powder
slightly heaped tsp
0.25
tsp
bicarbonate of soda
90
grams
white vegetable fat
75
grams
porridge oats
80
grams
raisins
or sultanas
40
ml
full fat milk
0.5
tsp
vanilla extract
1
medium
free-range egg
Instructions
Preheat oven to 180 C/ 350 F.
Whisk the flour, sugars, spices, salt, baking powder and bicarbonate of soda together in a large mixing bowl.
Rub the white vegetable fat in with your fingers tips until it resembles coarse bread crumbs.
Stir in the porridge oats and raisins.
Beat the egg, milk and vanilla together and add to the dry ingredients. Combine well with a wooden spoon.
Drop by the spoonful (about the size of a walnut) onto a greased baking tray or a silicone baking mat.
Bake in the centre of the oven for 12-14 minutes, until golden.
Leave to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
Store in an airtight container.