Our oat cookies are easy to make with the kids and everything goes in one bowl for minimal washing up!
These cookies are a nice fruity alternative to our easy chocolate chip cookies. They have a chewy, soft texture thanks to the dark brown sugar which has a higher moisture content compared to caster sugar. It also gives a subtle, caramel-like flavour.
Ingredients
- 85g butter
- 80g dark brown sugar
- 1 egg
- 1 tsp vanilla extract
- 50g self-raising flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon powder
- 80g rolled oats
- 50g raisins
WEIGHT CONVERTER
Method
- Heat the oven to 180C (160C fan, Gas 4). Line two baking trays with baking parchment.
- In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract and continue to beat until thoroughly combined.
- Mix in the flour, baking powder, salt and cinnamon powder, then fold in the oats and raisins.
- Drop tablespoons of the mixture onto the baking trays, leaving space around each cookie for the mixture to spread.
- Transfer to the oven and bake for 12-15 minutes or until golden brown.
- Remove from the oven and allow to cool slightly on the baking trays before using a palette knife to transfer to a wire rack to cool completely.
Top tips for making oat cookies
To add even more flavour to your oat cookies, try adding some chopped chunks of chocolate or some extra spices. Ground ginger, mixed spice and cardamom all pair nicely with the cinnamon.
What kind of oatmeal is best for cookies?
Oatmeal is an ingredient that Americans use to refer to a specific type of porridge oats. For this recipe rolled oats or jumbo oats are best because they give the cookies good texture and bite.
Many brands use the terms interchangeably as porridge oats, old fashioned oats and jumbo oats all refer to oats that have been made using steel rollers. Porridge oats can be a little smaller than jumbo oats and are sometimes labelled as ‘quick-cook’ oats. This is simply because they are smaller and take less time to absorb the liquid.
The only oats we’d recommend avoiding completely are steel cut oats, sometimes called Irish oats. These oats are chopped rather than flattened and are quite chunky. They take longer to cook versus rolled oats.
Can I use instant oats to make cookies?
If you only have instant oats at home, or that’s all you can find in the shops the recipe will still work. We like to avoid instant oats because they have been highly processed and you won’t achieve the same texture as jumbo oats. That being said, the flavour will be pretty much identical.
How long do oat cookies last?
Enjoy the same day or store in an air-tight container for up to four days.
“If you’d like to achieve a perfectly round shape to your cookies, when the cookies come out the oven, use a circle metal cookie cutter and with a circular motion, shape the dough while still warm to reform into a round shape.”
Whenever you’re baking a recipe that only uses one bowl, choose something that is bigger than you think you need so that it’s easy to mix and combine all the ingredients.
You might also like our sugar cookies recipe. You can also make our vanilla cookies with kids and these Snickerdoodle cookies are an American classic.