A true classic. It’s taken us a little while to perfect this one because we want it to be PERFECT, and my goodness it is. There’s no way you can have just one of these Oatmeal Raisin Cookies, so it’s a good job this recipe makes 12! The best thing about these is that you can store them in your freezer and bake whenever you NEED a Cookie, (for me that’s all day everyday).
The Oatmeal Raisin is now available as a Bake At Home Kit so head over to : https://cupcakejemma.com/collections/baking-kits/products/oatmeal-raisin-new-york-cookie-kit
But of course as usual we have given you the full ingredients below so if you can’t get yourself a kit you can still bake along at home!
We know you are going to love these Cookies as we are all utterly obsessed with them. Make sure to tag us on Instagram, @sallydells @cupcakejemma @danepemberton and use #cupcakejemma so we can all see and share your bakes.
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230g Cold Butter
135g Caster Sugar
135g Light Brown Sugar
200g Raisins
300g Plain Flour
10g Baking Powder
1 tsp Salt
1/2 tsp Cinnamon
110g Oats
2 Eggs
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22 Comments
I made these yesterday, sooooo good!!!
Looks and sounds DELICIOUS but I'm 100% swapping the raisins for chocolate!
I think in UK we call these rock cakes.
These are delicious!
Another perfect recipe, very delicious and easy to follow. Thank you sally and jemma🙏
Amazing 🤩 I have a question what is the temperature of the oven should be? To bake the cookies
You mean “clunk clunk” them together 😂👏
When baking from frozen how much do these cookies spread. Mine seem to not spread as much as yours. Does this come down to how the butter is mixed with all ingredients. Each ball weighed 100g , oven temperature 180 baked for 14mins, but I had to bake for extra 4 mins.
I already prepared this oat cookies just now. They are in refrigeration… I will bake tomorrow.
I will tell you the result….
I´m very happy with all of your recipes, greeting from Venezuela.
Oh, so you preheat the sheet for only 5 minutes. I was over doing it and my bottoms were slightly scorched.👍🏿
These would be amazing with Butterscotch chips substituted for the raisins…here we call them oatmeal scotchies!
im fascinated with your potholder , where do u get or buy it? love the design aside from those cookies
Hi i love your items in your website, hope you can accept orders in Asia like Philippines… wanted so badly your oven mitsmostly all of them
Whats the recipe in cups?
I just made these cookies!! They are gorgeous!!!
what kind of oats should I use?
My sister made these and they were heavenly. So here I am attempting to make them myself.
Can’t understand why mine don’t spread. They stay in a ball shape.
Oh, I love making your NY cookies! These oatmeal are my fav too. Add walnuts and these are double delicious! Thanks
Isn't it always 230 grams cold butter? I'm always trying your cookie recipes and that one ingredient is always consistent. I'm going to try these now, half with raisins and half with chocolate chips.
I dont know what i did wrong😢 this is such an easy to follow recipe i made my dough had it in the freezer overnight and still the cookies just spread out so much didnt Look like yours 😢😢😢 what did i Do wrong ? My butter was cold but maybe i overmixed it? I really dont know 😢
Would you please add the step-by-step instructions and not just Ingredients? Many seniors cannot remember the process and don’t have the time to fast forward or rewind video is just a copy down the process, what do you mix first what oven temperature, so long to bake for, any extra special tips and tricks, so we don’t waste ingredients? Please add it today, That would be thoughtful to your new channel 9 Baking visitors and also that would constitute a “complete” recipe, meaning list of ingredients and complete step-by-step instructions, thanks!