Oatmeal Raisin Cookies


  • ½ cup (110g) olive oil spread or butter
  • ⅓ to ½ (65g to 100g) cup raw sugar
  • up to ⅓ (50 to 60g) packed brown sugar
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • 1 ¼ (175g) cups all-purpose flour (or atta wholemeal flour)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 ½ cups old-fashioned oats, plus more layered on top before baking
  • ½ cup (80g) raisins (or sultanas, soaked in water)
  • ½ cup coarsely chopped nuts (e.g. walnuts, pecans, cashews or almonds)


  1. In a large bowl, cream the spread/butter and sugars until light and fluffy.
  2. Beat in egg, mixing well after each addition.
  3. Beat in vanilla.
  4. Combine the flour, baking soda, salt and cinnamon.
  5. Add to creamed mixture, stirring just until combined.
  6. Stir in the oats, raisins and nuts if desired.
  7. Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Flatten with a greased glass bottom. Alternatively, roll out dough onto brownie tray and cut into pieces after baked and cooled.
  8. Bake at 180°C until golden brown, 10-11 minutes. Do not over-bake.
  9. Remove to a wire rack to cool.

based on: Oatmeal Raisin Cookies at Taste of Home