Hazelnut and raisin oat cookies recipe

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makes: 18
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 15 min
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  • You don’t need an excuse to whip up a batch of these delicious fruit, nut and oat cookies – they’re an ideal cookie jar staple perfect for the kids’ lunchboxes, afternoon snacks or with your morning cuppa.


    • 100g hazelnuts
    • 100g unsalted butter, softened
    • 200g soft light brown sugar
    • 1 egg, beaten
    • 1 tsp vanilla extract
    • 1 tbsp runny honey
    • 125g self-raising flour, sifted
    • 125g jumbo porridge oats
    • Pinch of salt
    • 100g raisins
    • A little milk, if needed


    • Preheat the oven to 190°C/375°F/Gas 5. Toast the nuts on a baking sheet for 5 minutes.

    • Once toasted, rub with a clean tea towel to remove most of the skins.

    • Roughly chop the hazelnuts and then set aside.

    • In a bowl, cream together the butter and sugar with an electric whisk until smooth.

    • Add the egg, vanilla extract, and honey, and beat well until smooth once more.

    • Combine the flour, oats, and salt in a separate bowl, and stir to mix.

    • Stir the flour mixture into the creamed mixture and beat until very well combined.

    • Add the chopped nuts and raisins, and mix until evenly distributed throughout.

    • If the mixture is too stiff to work with easily, add a little milk until it becomes pliable.

    • Line 2 or 3 baking sheets with parchment. Roll the dough into walnut-sized balls.

    • Flatten each ball slightly, leaving plenty of space between them.

    • Bake in batches for 10-15 minutes until golden. Cool slightly, then move to a wire rack.

    • Leave to cool completely before serving.

    Top tip for making Hazelnut and raisin oat cookies

    The cookies will keep in an airtight container for 5 days, so if you make a batch on Sunday night, they'll last the kids for the whole week

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