Mary Berry Oat and Raisin Cookies Recipe

Name: Mary Berry Oat and Raisin Cookies Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 150g plain flour; 1 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp salt; 120g rolled oats; 120g raisins; 120g unsalted butter; 100g brown sugar; 50g caster sugar; 1 large egg and 1 tsp vanilla extract

If you love soft, chewy cookies with a comforting homemade taste, this Mary Berry oat and raisin cookies recipe is a must-bake. These cookies are golden on the edges, slightly soft in the middle, and packed with sweet raisins and hearty oats. They are simple to make, beginner-friendly, and perfect for afternoon tea or lunchbox treats. From start to finish, you can have them ready in under 30 minutes.

Ingredients

Dry Ingredients

150g plain flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
120g rolled oats
120g raisins

Wet Ingredients

120g unsalted butter, softened
100g brown sugar
50g caster sugar
1 large egg
1 tsp vanilla extract

How to Make Mary Berry Oat and Raisin Cookies

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment so the cookies bake evenly and do not stick.
Mix dry ingredients: In a bowl, whisk together flour, baking soda, cinnamon, salt, and oats. Stir in the raisins so they are evenly distributed and coated in flour.
Cream butter and sugars: In a separate large bowl, beat the softened butter, brown sugar, and caster sugar until light and fluffy. This step creates a soft cookie texture.
Add egg and vanilla: Beat in the egg and vanilla extract until fully combined. The mixture should look smooth and creamy.
Combine mixtures: Gradually fold the dry ingredients into the wet mixture. Stir gently until a thick cookie dough forms and no dry flour remains visible.
Shape the cookies: Scoop spoonfuls of dough onto the baking trays, leaving space between each cookie to allow spreading during baking.
Bake and cool: Bake for 10 to 12 minutes until golden around the edges. Remove from the oven and allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack.

Tips for Perfect Oat and Raisin Cookies

Why are my cookies turning hard?

Do not overbake them. Remove the cookies when the edges are golden but the centre still looks slightly soft. They firm up as they cool.

Can I make the cookies chewier?

Yes. Use more brown sugar than white sugar and slightly underbake them for a softer texture.

Why do my raisins sink or clump?

Toss raisins in a little flour before mixing. This helps them stay evenly spread in the dough.

Can I chill the dough?

Yes. Chilling for 30 minutes helps control spreading and improves flavour.

Serving Suggestions

Serve warm with a glass of milk
Enjoy with afternoon tea or coffee
Add to lunchboxes for a sweet snack
Pair with vanilla ice cream for dessert

Storage

Room Temperature

Store in an airtight container for up to 5 days. Keep in a cool, dry place.

Refrigerator

Not necessary, but you can refrigerate for up to 7 days if your kitchen is warm.

Freezing

Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.

Nutrition

Calories: 120 kcal
Carbohydrates: 18g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Sodium: 60mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but rolled oats give a better chewy texture. Quick oats will make the cookies slightly softer.

Can I replace raisins with other dried fruit?

Yes, you can use sultanas, chopped dates, or dried cranberries for a different flavour.

Why did my cookies spread too much?

This usually happens if the butter is too soft or the dough is not chilled before baking.

Can I make these cookies gluten-free?

Yes, use a gluten-free flour blend and certified gluten-free oats for best results.