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Whilst not technically a home made cake, these oatmeal raisin cookies, whose origins can be traced back to the time of Rome's attempts to conquer England, are so deliciously moreish that your children will forgive you! Apparently, the English and the Scots would carry oatmeal cakes in their saddlebags to provide an energy boost when needed.
Since that time, oatmeal cookies, in its various forms, have gained in popularity. Nowadays, it is common to add dried fruit, nuts or other sweeties into oatmeal cookies to enhance the flavour. But nothing beats the classic combination of oatmeal and raisins.
The recipe below contains a bit of sweet and spice to keep it interesting, but not so much as to make it sickening. Home made cake is usually quite moist and spongy, whilst cookies are drier and firmer in texture. These oatmeal raisin cookies are the perfect combination of crispy on the outside, yet chewy on the inside.
When making these cookies, I used wholegrain flour, as that's what I had, but plain white flour will also work. As the recipe calls for butter to be softened to room temperature, make sure you take it out of the fridge well in advance of when you need to use it.
I was making this batch of cookies for children, which is why I opted to make mini cookies. But this recipe is really easy to scale up if you want to make bigger cookies, have a crowd to feed, or just want more for yourself!
This recipe yields approximately 40 mini cookies.
125g all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
115g unsalted butter, softened to room temperature
75g dark muscovado sugar
1 large egg
1 tsp vanilla extract
135g rolled oats
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