Mary Berry Recipes

Home / Baking / Classic Oat and Raisin Cookies

There is something so comforting about the smell of freshly baked biscuits wafting from the kitchen. It’s a simple pleasure that brings the whole family together. These oat and raisin cookies are a real family favourite in my home, and they have been for years. They are wonderfully simple to make, relying on good, honest ingredients to create a treat that is both wholesome and utterly delicious.

The combination of chewy oats and sweet, plump raisins is a classic for a reason. It’s a texture and flavour that is familiar and deeply satisfying. I find that having a tin filled with these is always a good idea, as they are perfect for an after-school snack, a welcome treat for unexpected guests, or simply to be enjoyed with a lovely cup of tea in the afternoon.

This recipe is foolproof, or as I like to say, it’s one you can bake with confidence. There are no complicated steps, just the simple joy of creaming butter and sugar, folding in the flour and oats, and watching them bake to golden perfection. I do hope you’ll give them a try; they are sure to become a staple in your baking repertoire.

Why You'll Love This Recipe

Using both caster and light soft brown sugar creates a wonderful depth of flavour and a perfectly chewy texture.
The rolled oats provide a hearty, satisfying chew that you just don't get with other biscuits.
A touch of bicarbonate of soda gives just the right amount of lift, ensuring the cookies are light rather than dense.
The method is straightforward and forgiving, making it an ideal recipe for bakers of all skill levels, including children.

Ingredients

125g (4½ oz) unsalted butter, softened
100g (3½ oz) caster sugar
75g (3 oz) light soft brown sugar
1 large free-range egg
1 tsp vanilla extract
125g (4½ oz) self-raising flour
½ tsp bicarbonate of soda
100g (3½ oz) rolled oats (porridge oats), not instant
150g (5½ oz) raisins

Equipment Needed

Large mixing bowl • Wooden spoon or electric hand mixer • 2-3 large baking trays • Baking parchment • Sieve • Measuring spoons and scales • Wire cooling rack

Step-by-Step Instructions

Preheat your oven to 180°C/160°C Fan/Gas 4. Line two or three large baking trays with baking parchment.
Measure the butter and both sugars into a large mixing bowl. Cream together with a wooden spoon or an electric mixer until the mixture is light, pale, and fluffy. This step is key to a good cookie!
Beat the egg in a small bowl with the vanilla extract, then gradually add it to the creamed mixture, beating well after each addition.
Sift the flour and bicarbonate of soda into the bowl. Add the rolled oats and raisins, then fold everything in using a large metal spoon or spatula until just combined. Be careful not to overmix.
Using a dessert spoon, place rounded heaps of the mixture onto the prepared baking trays. Be sure to leave plenty of space between them as they will spread during baking – about 5cm (2in) is ideal.
Bake in the preheated oven for 12–15 minutes, or until the cookies are a pale golden-brown at the edges but still a little soft in the centre. They will firm up as they cool.
Leave the cookies to cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely. Sheer perfection!

Perfect Substitutions

Raisins can be swapped for sultanas, dried cranberries, or chocolate chips for a different twist.
A pinch of ground cinnamon or mixed spice (about ½ tsp) can be added with the flour for a lovely warmth.
If you don't have self-raising flour, use 125g of plain flour and add 1½ tsp of baking powder.

Serving Suggestions

These cookies are absolutely lovely with a hot cup of tea or coffee for a mid-afternoon break. For children, a glass of cold milk is the classic accompaniment. They are a wonderful, simple pleasure all on their own. If you enjoyed this, you might also love our Light Farmhouse Fruit Cake and Simply Delicious Rhubarb Crumble Cake.

How to Store \u0026 Reheat

Once completely cool, store the cookies in an airtight container or biscuit tin. They will stay fresh and chewy for up to 5 days. There is no need to reheat them; they are best enjoyed at room temperature.

Mary's Secrets to Success

My secrets to success for these cookies are wonderfully simple. First, don't rush creaming the butter and sugar; getting plenty of air in at this stage makes for a lighter cookie. Second, be gentle when you fold in the flour and oats – overmixing can make them tough. Finally, and most importantly, trust your instincts and take them out of the oven when they are just turning golden. A slightly under-baked cookie is the key to that glorious chewiness we all love.

Frequently Asked Questions

Why did my cookies spread out too much and become flat?

This usually happens if the butter was too soft to begin with, or if the dough was too warm. Chilling the spoonfuls of dough on the baking tray for 15 minutes before baking can help them hold their shape. Also, ensure you have measured your flour accurately.

Can I make the cookie dough in advance?

Yes, certainly. You can prepare the dough, cover the bowl tightly with cling film, and refrigerate it for up to 2 days. You can also roll it into a log, wrap it well, and freeze it for up to 3 months. Simply slice and bake from frozen, adding a few extra minutes to the baking time.

How do I get my cookies perfectly chewy instead of crisp?

The secret to a chewy cookie is not to overbake it! Take them out of the oven when the edges are golden but the centre still looks a little soft. They will continue to cook on the hot tray and will firm up to the perfect chewy texture as they cool.

Can I use quick-cook or instant oats?

I really recommend using traditional rolled oats (sometimes called porridge oats) for this recipe. They provide the best texture and a lovely chewiness. Instant oats are much finer and will result in a denser, cakier cookie.

My raisins always seem to burn. How can I prevent this?

If you find your raisins are catching, you can try soaking them in warm water for 10 minutes, then draining and patting them thoroughly dry before adding them to the mixture. This little bit of extra moisture helps prevent them from burning on the surface of the cookie.