Big Soft Chewy Oatmeal Raisin Cookies

Preparation info

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By Lorraine Pascale

Published 2017

  • About

I love oats! Given half the chance, I will eat them straight from the box. The way I eat my porridge baffles most: I add the tiniest bit of water to the pan, heap in the oats and give it all a stir, cooking the mixture for seconds before serving it up while the oats are still pretty much solid. I put oats in my baking as much as possible, either as a star of the show like this, or as a replacement for some flour in recipes to give them more flavour and texture.


  • 100 g butter, softened
  • 100 g soft light brown sugar
  • 1 egg
  • seeds of 1 vanilla pod or 2 tsp vanilla extract
  • 70 g raisins
  • 50 g self-raising flour
  • 130 g porridge oats
  • pinch of salt


  • stand mixer or hand-held electric whisk (optional)


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line two baking sheets with baking parchment.

Put the butter and the sugar into a bowl and cream them together until the mixture goes light and fluffy. You can do this with a wooden spoon, but if you have a stand mixer or hand-held electric whisk then it will be much easier and quicker. Add the egg and vanilla and beat well, and then stir in the raisins, flour and oats along with the pinch of salt.

Bring the mixture together, using as few stirs as possible so that the mixture of stretchy proteins (gluten) in the flour does not become overworked and tough. When the mixture is fully combined, divide it into ten equal-sized blobs (each about 50g), and place them onto the lined baking sheets as you go, leaving room between them so they can spread out.

Place the sheets in the oven and bake for 8–10 minutes. The trick is to take them out of the oven before they are super firm – you want them to be just slightly under-baked so that they are still chewy when they cool. Once they are ready, remove them from the oven and leave them to cool for a little while before serving. These are so difficult to resist when they are warm!