If you’re looking for the ultimate chewy cookie that’s homely, comforting, and packed with flavor, this Mary Berry Oat and Raisin Cookies recipe is the one to bake. Made with wholesome rolled oats, juicy raisins, brown sugar, and a touch of cinnamon, these cookies strike the perfect balance between soft and chewy with just the right sweetness.
This classic British biscuit is perfect for teatime, lunchboxes, or batch baking. Best of all, Mary Berry’s method is foolproof, so you’ll get perfect cookies every time — golden on the edges, soft in the middle, and irresistibly moreish.
Why You’ll Love These Oat and Raisin Cookies
- Quick and easy – Ready in just 30 minutes.
- Chewy texture – Thanks to oats, raisins, and brown sugar.
- Kid-friendly – Perfect for school snacks or lunchboxes.
- Freezer-friendly – Bake now or store dough for later.
- Comforting – Cinnamon adds warmth and coziness.
Ingredients You’ll Need
For about 20 medium cookies:
- 125g plain flour (1 cup)
- ½ tsp baking powder
- ½ tsp ground cinnamon
- Pinch of salt
- 100g butter (softened)
- 100g light brown sugar (½ cup, packed)
- 50g caster sugar (¼ cup)
- 1 medium egg
- 1 tsp vanilla extract
- 100g rolled oats (1 cup)
- 100g raisins (⅔ cup)
Step-by-Step Instructions
1. Preheat the Oven
Preheat to 180°C (160°C fan) / 350°F. Line baking trays with parchment paper.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, beat butter, light brown sugar, and caster sugar until light and fluffy. Add egg and vanilla extract and beat until smooth.
4. Add Oats and Raisins
Gently fold the dry ingredients into the wet mixture until just combined. Stir in oats and raisins.
5. Shape and Bake
Scoop tablespoon-sized amounts of dough onto prepared trays, leaving space between each. Flatten slightly.
Bake for 10–12 minutes until golden at the edges but still soft in the middle.
6. Cool and Serve
Cool on the tray for 5 minutes, then transfer to a wire rack. Enjoy warm or store once cooled.
Variations & Add-Ins
- Swap raisins for cranberries or sultanas.
- Add walnuts or pecans for crunch.
- Stir in chocolate chips for an indulgent twist.
- Add orange zest for a citrus note.
- Sprinkle with desiccated coconut for tropical flavor.
Storage & Freezing
- Room temp: Store in an airtight container up to 5 days.
- Freezing dough: Roll into balls, freeze on a tray, then store in a freezer bag. Bake from frozen with +2 minutes.
- Freezing cookies: Store baked cookies in freezer-safe bags for up to 2 months.
FAQs – Mary Berry Oat and Raisin Cookies
Q: How do I keep Mary Berry oat and raisin cookies soft and chewy?
Slightly underbake the cookies so they stay chewy in the middle. Store them in an airtight container with a slice of bread to retain moisture.
Q: Can I freeze oat and raisin cookie dough or baked cookies?
Yes! Freeze cookie dough balls on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1–2 extra minutes. Baked cookies also freeze well.
Q: Why did my oat and raisin cookies turn out dry or crumbly?
Overbaking or using too much flour can dry them out. For best results, measure ingredients accurately and remove cookies from the oven while still slightly soft in the center.
Q: Should I soak raisins before baking?
Soaking raisins in warm water for 10 minutes makes them plumper and juicier, preventing dry spots in the cookies.
Q: Are Mary Berry oat and raisin cookies healthy?
They’re healthier than many shop-bought biscuits since they use oats and natural sweetness from raisins. You can reduce sugar, swap some flour for wholemeal, or use applesauce instead of butter for a lighter version.
Q: What sugar works best for oat and raisin cookies?
A mix of light brown sugar and caster sugar gives the best result. Brown sugar adds chewiness and depth of flavor, while caster sugar gives crisp edges.
Q: Can I make oat and raisin cookies without eggs?
Yes! Replace the egg with 2 tbsp applesauce, mashed banana, or a flax egg (1 tbsp ground flax + 3 tbsp water).
Q: How long do Mary Berry oat and raisin cookies stay fresh?
Stored in an airtight container, they keep for up to 5 days at room temperature. For longer storage, freeze dough or baked cookies.
Similar Recipes You May Like
- Mary Berry Chocolate Biscuits
- Mary Berry Shrewsbury Biscuits Recipe
- Mary Berry Chocolate Chip Oat Cookies
Mary Berry Oat and Raisin Cookies Recipe
Course: BakingCuisine: British20
servings15
minutes12
minutes140
kcalIngredients
125g plain flour (1 cup)
½ tsp baking powder
½ tsp ground cinnamon
Pinch of salt
100g butter (softened)
100g light brown sugar (½ cup, packed)
50g caster sugar (¼ cup)
1 medium egg
1 tsp vanilla extract
100g rolled oats (1 cup)
100g raisins (⅔ cup)
Directions
- Preheat oven to 180°C (160°C fan) / 350°F. Line trays with parchment paper.
- In a bowl, mix flour, baking powder, cinnamon, and salt.
- In another bowl, cream butter and sugars until fluffy. Beat in egg and vanilla.
- Stir in dry ingredients, then fold in oats and raisins.
- Scoop dough onto trays, flatten slightly, and bake 10–12 mins until golden.
- Cool on tray 5 minutes, then transfer to a wire rack.