Oatmeal Raisin Cookies

Oatmeal Raisin Cookies | Butter Baking

The first time I made these cookies was about two and half years ago, way back when, before I started this blog.

Oatmeal Raisin Cookies | Butter Baking

I baked often back then, mostly cookies, and was looking to try an oatmeal raisin version.

Oatmeal Raisin Cookies | Butter Baking

I’m not a fan of crunchy cookies, so I was on the hunt for a thick, chewy version, and I hit a hole in one when I found this recipe on Smitten Kitchen.

Oatmeal Raisin Cookies | Butter Baking

I honestly don’t know what took me so long to make them for the blog.

They had been on my blog to-bake list since it’s formation. I guess I have just been far to distracted with all things Nutella, an abundance of chocolate recipes and all the possible variations of pie.

Oatmeal Raisin Cookies | Butter Baking

These cookies are beautifully thick, chewy, buttery, full of flavour and packed with oatmeal and raisins.

Oatmeal Raisin Cookies | Butter Baking

And just as a side note: Do things with oatmeal in them count as breakfast?

I totally think they should. Breakfast ingredients = breakfast cookies in my book.

So happy breakfast!

Oatmeal Raisin Cookies | Butter Baking

  • 110g unsalted butter, softened (1/2 cup)
  • ⅔ cup brown sugar, packed
  • 1 egg
  • ½ tsp vanilla extract
  • ¾ cup plain flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ - ½ tsp sea salt, to taste
  • 1½ cups rolled oats
  • ¾ cup sultanas/raisins
  1. Line a couple of trays with baking paper.
  2. Using an electric mixer, beat the butter and brown sugar until combined.
  3. Add the egg and vanilla and beau until smooth.
  4. Turn the mixer onto a low speed, and add the flour, baking soda, cinnamon, salt and oats, just until incorporated.
  5. Stir in the sultanas.
  6. Use a small cookie scoop or tablespoon to scoop balls of dough on the prepared trays.
  7. Refrigerate the trays for 30 minutes, to ensure the cookies bake up thick.
  8. minutes into the chilling time, preheat the oven to 180 C (350 F).
  9. Bake the cookies for about 10 minutes, until the edges are golden and the centres still soft.
  10. Makes 18 small cookies.
  11. Happy baking!

Adapted from Smitten Kitchen.

18 Thoughts on “Oatmeal Raisin Cookies

  1. Love oat raisin cookies, but have never made them for some reason! These look gorgeous, pinned to make later :-)

  2. abaruch on August 20, 2013 at 12:06 am said:

    The Smitten Kitchen are my FAVORITE oatmeal raisin cookies. And refrigeration is CRITICAL.

  3. Anne Bonney on August 20, 2013 at 8:57 am said:

    Your cookies qualify for Next Top Model status. Seriously, your photography is excellent and is paired with delicious looking recipes. Oatmeal raisin are my favorites.


  5. I’ve just discovered your blog through a comment you made somewhere else (I can’t remember where!) and I have to say that I love it! So many delicious recipes that I want to try and great photos. I’m in a position now where I’m trying to start my career now (PR/advertising) yet all I want to do is cook/bake! I have no previous ‘professional’ experience, and cooking schools in England are pretty expensive! I just started my own food blog a few weeks ago, so am using that as my outlet at the moment! I just realised this is a pretty long comment, but wanted to say that I love your blog and good for you for doing what you love!

    • Hi Emma! Thanks so much for the comment, it’s lovely to hear from people who are in a similar position that I was in!
      Maybe an avenue for you would be to pursure PR/marketing work in the food industry, for cafes, social media stuff? Your blog will be a great help, and a great outlet, enjoy it! And good luck :-)

  6. Lovely. These will be made tomorrow for sure. And your photographs are wonderful, too. Very enticing.

  7. Dear Natasha, I tried your oatmeal Raisin Cookies recipe and they turned out beautifully. The texture is perfect and they don’t crumble already in your hand.

    I came across your blog while searching the web for a recipe for strawberry cookies, which could be made using fresh ones. In the end I decided to leave this experimental venture for another time, as the cookies were meant as a surprise and token of affection and I was afraid the strawberries might be too juicy.

    Half an hour of going through your cookie recipes followed and I found the perfect solution, as I had the ingredients at hand and it is a fairly simple recipe so no way of totally ruining it.

    Smitten kitchen is a well known name in the food blogger scene, but I must say that your blog does not have to hide, as your photography is gorgeous and your focus on baked goods is a plus. Your pictures radiate light and present the baked goods in a very appetizing and inspirational way. May I ask you what kind of photo setup you use and if you got into photography by virtue of your blog or had this interest before? I am myself interested in macro photography and would thus love to read some insights in the creation of your photographs.

    I am looking forward to try some more of your recipes and finally give the strawberry cookies a go as long as they are in season.


    • Hi Christopher,
      Thanks for the feedback. I’m happy to hear you like the cookies! Smitten Kitchen is one talented woman!
      I appreciate the comments on my photos – I don’t really use a set up at all, just me and my camera, and I definitely got into photography as a way of improving the blog – my photos at the beginning were shocking.
      Good luck with the photography and cookies! Merry Christmas

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  9. Kathy Harris on June 15, 2015 at 1:48 am said:

    I made these today, substituting dried cranberries for sultanas/raisins just because I love their more sour flavour. They were delicious. However, I’m wondering if your “Makes 18 small cookies” is a typo. I made 38 regular sized cookies and followed the recipe exactly (bar the cranberry sub).

    • Hi Kathy! So happy to hear you liked these! I did make them over two years ago so I could be wrong but I don’t think it’s a typo… There’s only a little over 2 cups of dry ingredients in there and only 1/2 cup butter, so it sounds about right?

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