These Oatmeal Raisin Cookies make a great lunchbox snack for the kids! They have a delicious chewy centre and can be ready to enjoy in less than one hour. You can modify the size of these biscuits and they are also freezer friendly and both conventional and Thermomix cooking instructions also included.
We’re a bit obsessed with these Oat and Raisin Biscuits lately and have made two batches of them over the past week!
Why you will love this recipe:
- Kid Friendly – They really do make a great special snack for the kids, and with them home all day thanks to the school holidays, it feels like they are asking for feed every 15 minutes!
- Double Recipe – This recipe makes approximately 24 Oat and Raisin Biscuits, however you can easily double this recipe to make a bigger batch too.
- Freezer Friendly – Also if you are wanting to stock your freezer with some lunchbox snacks for the kids, these biscuits are freezer friendly once baked and can be stored for up to two months in the freezer (in a freezer safe container of course) and you can then simply add a biscuit or two to the kids lunchboxes when packing them.
- Make in advance – You can also make the dough for these biscuits up to a day in advance and simply store it in your fridge.
How to make Oatmeal Raisin Cookies:
Please note you can find the full ingredient and method in the recipe card below.
- Combine the butter and sugar and mix until smooth and creamy.
- Add the remaining ingredients and combine.
- Chill the dough for 30 minutes.
- Scoop up the dough and place onto your baking trays.
- Bake for 12 – 15 minutes or until the cookies begin to turn golden.
Tips for Making these Oatmeal Raisin Cookies:
- The time it takes to cream the butter and sugar will be impacted by the temperature of your butter. If it is still firm it will take longer to combine.
- This recipe can be doubled. If making in a Thermomix or thermal cooker, please ensure you do not go over the maximum capacity line of your machine.
- Both the dough and the cooked biscuits can be frozen for up to two months.
- When making from frozen dough, leave the mixture on the bench for 15 minutes (or longer if you are in a cold climate) to soften before baking.
- You can substitute the raisins for sultanas or even currents if you wish.
More Easy Biscuit and Cookie Recipes:
- Condensed Milk Cookies | Makes 100 Biscuits!
- Easy Milo Biscuits
- Jam Drops
- Ginger Nut Biscuits Recipe
- Chocolate Caramilk Biscuits Recipe
- Four Ingredient Caramel Biscuits | An Easy Snack Recipe!
- Vanilla Snap Biscuits
- Cranberry and White Chocolate Chunk Biscuits
- Chocolate Chip Cookies
- Easy Anzac Biscuits
Oatmeal Raisin Cookie Recipe
These easy Oatmeal Raisin Cookies make a great snack for the whole family – and they are perfect for lunchboxes too! They are freezer friendly and Thermomix instructions also included.
Equipment
- 2 x baking trays
- Electric Mixer
Ingredients
- 125 grams butter
- ½ cup brown sugar 90 grams
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 egg
- 1 cup plain flour 150 grams
- ¼ tsp cinnamon
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 & ½ cups rolled oats 165 grams
- ⅔ cup raisins 120 grams
Instructions
- Place the softened butter into the bowl with the electric mixer and add the brown sugar and caster sugar. Mix on a high speed until light and fluffy.
- Add the milk, vanilla extract and egg and mix on a medium speed to combine.
- Add the flour, cinnamon, bicarbonate of soda, baking powder and mix on a medium speed until the ingredients have just combined.
- Remove the bowl from the mixer stand and add the rolled oats and raisins and stir with a large spoon to combine. Place the mixture into the fridge to chill for 30 minutes.
- Preheat your oven to 180 degrees celsius and line two trays with baking paper.
- Use a tablespoon to scoop up the biscuit mixture and roll it into balls before placing onto the prepared baking trays. Gently flatten the top of the biscuit before repeating until all the mixture has been used.
- Place the baking trays into your oven and cook for 12 – 15 minutes or until the biscuits begin to turn golden on top. Carefully remove from the oven and let the biscuits cool for 5 minutes on the trays before transferring them to a wire rack to cool completely.
Thermomix Instructions
- Place the softened butter, brown sugar and caster sugar into your Thermomix bowl and mix for 30 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 20 seconds, speed 3 or until pale and creamy.
- Add the milk, vanilla extract and egg and mix for 10 seconds, speed 3.
- Scrape down the sides of the bowl and add the flour, cinnamon, bicarbonate of soda, baking powder and mix for 10 seconds, speed 4.
- Scrape down the sides of the bowl and add the rolled oats and raisins and mix for 20 seconds, speed 3, reverse to combine. Place the mixture into the fridge to chill for 30 minutes.
- Preheat your oven to 180 degrees celsius and line two trays with baking paper.
- Use a tablespoon to scoop up the biscuit mixture and roll it into balls before placing onto the prepared baking trays. Gently flatten the top of the biscuit before repeating until all the mixture has been used.
- Place the baking trays into your oven and cook for 12 – 15 minutes or until the biscuits begin to turn golden on top. Carefully remove from the oven and let the biscuits cool for 5 minutes on the trays before transferring them to a wire rack to cool completely.
Notes
- The time it takes to cream the butter and sugar will be impacted by the temperature of your butter, if it is still firm it will take longer to combine.
- This recipe can be doubled however if making in a Thermomix or thermal cooker, please ensure you do not go over the maximum capacity line of your machine.
- Both the dough and the cooked biscuits can be frozen for up to two months.
- When making from frozen dough, leave the mixture on the bench for 15 minutes (or longer if you are in a cold climate) to soften before baking.
- You can substitute the raisins for sultanas or even currents if you wish.
- Store the cooked biscuits in an airtight container in the pantry for up to one week.
Nutrition
Calories: 79kcalCarbohydrates: 16gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 43mgPotassium: 75mgFiber: 1gSugar: 6gVitamin A: 21IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Looking for more?
You can find more easy recipe in our books and eBooks – shop the collection here.
molly
Yum! I needed something for evening snacks…. Thanks for sharing….
Lauren Matheson
Enjoy!