Old-Fashioned Chewy Oatmeal & Raisin Cookies – Delicious cookies, with a soft and chewy centre, just like grandma used to make!
Relaxed Happy Weekend Baking
It’s the weekend, and I’ve more or less caught up with lots of my commissioned work, plus the weather has taken a turn for the worse, it’s cold and rainy; so, it’s time to head for the cosy warmth of the kitchen for a weekend of relaxed and happy baking. As a freelance writer I try to take the weekends off, otherwise I find myself working seven days a week, and all work and no play, makes Jack a very dull boy as the saying goes! I’ve got a weekend of healthy meals planned, but we still need a treat or two, and there’s nothing more rewarding than making your own biscuits (cookies) to fill that sad and empty biscuit tin (cookie jar). Today’s recipe for Old-Fashioned Chewy Oatmeal & Raisin Cookies is a family favourite – the cookies are soft and chewy with a subtle warmth of vanilla and cinnamon, and I like to think they are just like grandma used to make!
I guard my kitchen jealously, it’s my sanctuary when times are tough, or when the weather is bad – it’s also a place I can retreat to when there is a house full of guests; most mornings I make my way down to the kitchen before everyone else is awake – after feeding the cats and letting the chickens out, it’s time to make a pot of tea and drink in the peaceful solitude before the day starts…..it’s my time of the day, my time to revel in deep thoughts, or to plan and just ruminate on life…..with the kitchen clock ticking in the background and the comforting purr of the fridge humming in the corner, it’s when lots of my ideas and creations are realised, with copious notes being made before my thoughts flee forever and my ideas are lost. And, it’s on one morning just like this, that I remembered a recipe I used to make when I lived in the States, and one that I enjoyed on a recent trip to Canada, chewy oatmeal and raisins biscuits/cookies.
These cookies aren’t the crisp, brittle type of biscuit that you might find in the British biscuit tin, but are soft and chewy, with a texture similar to a rock cake; they are easy to make and are the perfect accompaniment to a cup of tea or a glass of chilled fresh milk, as in “milk and cookies”. The flavour is warm with vanilla and cinnamon and is reminiscent of times gone by, it’s funny how certain foods have the ability to do that, but there is something about these cookies that seems old-fashioned and rather quaint! Everytime I make these, I can almost see an army of grandmothers in their kitchens baking batches of these cookies, with their tightly curled, grey hair neatly pinned back and with a gaily patterned pinny (apron) covering long serge skirts and white lace blouses!
I hope you enjoy these Old-Fashioned Oatmeal & Raisin Cookies if you make them, and before I sign off, there is a tip I’d like to share with you – try not to skip the “soaking the raisins” step – it only takes a little time, or you can soak them overnight, and it makes such a difference to the cookies, the raisins stay plump and don’t burn when baked, and it’s a step that really needs to be adhered to. That’s all for today, the recipe is shared below, I’m off back into the kitchen for more baking and cooking, have a WONDERFUL WEEKEND and I’ll be back next week with some hotel and restaurant reviews, with some new recipes and traveller’s tales too. Karen
Old-Fashioned Oatmeal Raisin Cookies
Print recipe
| Serves | 20 cookies |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Allergy | Egg, Wheat |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Freezable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter |
| Region | Canadian |
| By author | Karen Burns-Booth |
Ingredients
- 300g self raising flour (2 cups)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 115g unsalted butter (3/4 cup)
- 225g golden caster sugar (1 cup)
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 free range eggs (lightly beaten)
- 120g jumbo oats (1 1/2 cups)
- 150g raisins (1 heaped cup; soaked in warm water for 2 to 3 hours or overnight, then drained)
Note
Delicious old-fashioned chewy oatmeal and raisin cookies, with a slight crunch on the outside, but with a soft and chewy centre, just like grandma used to make!
Directions
| Step 1 | Pre-heat oven to 180C/350F/Gas mark 5. Line two baking sheets with grease proof baking paper/parchment. |
| Step 2 | Melt the butter and set to one side to cool slightly. |
| Step 3 | Mix the flour with the baking powder and salt. |
| Step 4 | Add the remaining ingredients, mix well, making sure there is no flour left and you have a soft dough. |
| Step 5 | Take an ice cream scoop and scoop up small balls of the cookie dough, about the size of a large egg, and drop them onto the prepared baking sheets. |
| Step 6 | Flatten them with the back of a spoon slightly and bake in pre-heated oven for 15 to 16 minutes. The cookies should have a golden brown crust when they are ready, but still have a slightly soft centre. |
| Step 7 | Remove them from the oven and allow to cool slightly on the baking sheet for 2 top 3 minutes to firm up, before carefully removing them to a wire rack to cool completely. |
| Step 8 | Store in an airtight tin for up to 4 days or freeze them once they are cool., with grease-proof paper in between each cookie. |
More Biscuit and Cookie Recipes:
Posh Jam Biscuits! Jammie Daisy Dodgers (Biscuits/Cookies) by Lavender and Lovage
Apple and Sultana Strudel Biscuits by Belleau Kitchen
Melting Moments by Adventures of a London Kiwi
Anzac Biscuits by Foodie Quine
Granny’s Cornflake Biscuits by Foodie Quine
Ginger and Cranberry Oatmeal Cookies by Baking Queen 74
Be-Ro – Melting Moments (Biscuits/Cookies) by Lavender and Lovage
Finsk Brød (Finnish Shortbread) by Fab Food 4 All
Lemon butter biscuits by Lost in Food
Old Fashioned Walnut Raisin Cookies by Palatable Pastime
Red Nose Bunnies (Biscuits/Cookies) by Lavender and Lovage
Lucy says
Mmm these look so good, perfectly comforting and ideal for a cold day! I can also imagine me in a pinny making them, less of the grey hair please 😀 thanks for including my recipe too. Once I have my kitchen back I’ll make a batch for the family!
Karen Burns-Booth says
Thanks for sending me your scrummy recipe over Lucy! I really love these cookies and so does all the family too! Karen
Emma @ Adventures of a London Kiwi says
I feel like with these biscuits, like I could be a morning person too. Maybe hehehe
Karen Burns-Booth says
I am a morning person! Most times!
Camilla Hawkins says
I haven’t made cookies in too long and these sound yummy, I am very partial to a soft baked one:-) Thanks for linking to my recipes-)
Karen Burns-Booth says
Thanks Camilla, yes, the soft baked ones make a nice changed too!
Dom says
Beautiful looking biscuits Karen. I love the way you describe your kitchen. It’s just how I feel about mine. My sanctuary. It’s very sunny here today so no biscuits for me. Thanks for the link to my recipe too. Very sweet xx love ya loads
Karen Burns-Booth says
Thank you Dom! I am glad my words resonated with you too!
Sarah | Boo Roo and Tigger Too says
Ooh I haven’t made these in ages, they remind me of my granny’s house
Karen Burns-Booth says
Thanks! That is exactly what I thought when I made them too!
Elinor Hill aka Beach Hut Cook says
I love cooking and owning the kitchen before everyone comes down too.
Karen Burns-Booth says
Yes, that is what I feel too, I feel as if I have 100% ownership!
kellie@foodtoglow says
What glorious, evocative aromas these will make! I remember cookies like this from my Florida childhood, and my Tennessee summers at my grandmothers. I can almost taste them as I type!
Karen Burns-Booth says
I bet your grandmother’s cookies were amazing Kellie, and what a wonderful childhood memory to have too!
Michelle Rolfe says
I love these types of bakes, especially with a good cuppa after a busy day. Lots now printed for baking this summer! Thanks for including our lemon biscuits Karen!:-)
Karen Burns-Booth says
I love the sound of your lemon biscuits Michelle and me too, lots of recipes printed to try!
Kate - gluten free alchemist says
A good oat cookie is a great thing and the best ones are soft. Thanks for the soaking raisin tip. I am not a big raisin fan, but if I soaked them, I may like them more! x
Karen Burns-Booth says
Thanks Kate! Yes, the raisins are SO much better when soaked and don’t “catch” when baked and go all hard and bitter!
Lucy says
These look lovely Karen – and I love the image of you in your kitchen (oh to have chickens to let out!)
Yuri says
I have just made this again, and it was delicious. My family all loved it… straight into my master recipe file! Thank you for sharing. I forgot to soak the raisin, but I couldn’t even wait for 2 hours. I will soak them next time.
Karen Burns-Booth says
Thanks for letting me know Yuri!