These Oatmeal Cinnamon Raisin Cookies are soft, chewy, and easy to make. The combination of oats, cinnamon, and raisins will fill your kitchen with a warming and cozy aroma. Also, the recipe is quite different from oatmeal cookies you may be familiar with, so please give it a try!
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Hey everyone – how are you doing? Are you ready for the weekend? (And answering my own question, YES, YES, and YES! I have been ready since Monday! lol) To celebrate the weekend, I have brought your something delicious.
I do not consider myself a baker. In fact, I love to think that the majority of recipes on my blog are savoury. I will not deny, though (I could not) that Andrew and I, unfortunately, consume a lot of sweets – normally in form of ice cream. (But hey – ice cream has calcium and even some protein, so it is deemed by us to be a healthy dessert!) Still, I am not too much into baking as I prefer easy no bake desserts or crepes.
But I have quite a large collection of cookies. Why cookies? They are easy and quick to make, and it is quite hard to fail them. (Which I am still capable of every now and then!) Also, we do not like overly sweet desserts, including cookies – the problem you can often find in American recipes. And from my experience, cookie dough with reduced amount of sugar (even radically reduced), works well in most situations.
Oatmeal Cinnamon Raisin Cookies
Who loves a good oatmeal cookie, please raise your hand(s)?
These Oatmeal Cinnamon Raisin Cookies are probably slightly different from what you expect an oatmeal cookie to look like. At least if you live in North America – this type is more common in some parts of Europe, I believe. This is something I remember from the times I was a kid.
What’s the difference, though?
First, the use of oats. They play the leading role here, although wheat flour is important too. Also, instead of whole oats, you will need to roughly ground them using a blender. Just to not make fine powder – you should aim fluffy and light flakes. Technically, you can use store-bought oat flour; I tried with it. This will fork fine, but the oat aroma will be more subtle, and you may also need to bake them a few minutes longer (to avoid being too moist / under-baked.)
Secondly, usually you add whole raisins into the cookie dough. Here, they get pulsed in a blender, with a bit of water, to make the raisin pure. As the result, more pronounced flavour and sweetness.
What Do These Cookies Taste Like?
They are moderately sweet, but I would have reduced the sugar part even more. Of course, if you think they do not have enough of sweetness to your liking, you can use more sugar.
The pronounced flavour is cinnamon and sweetness from raisins with nutty oatmeal notes, vanilla, and honey in the background.
You can also play with textures and flavours. Think of adding some nuts (like walnuts) or swapping a small portion of ground oats for whole oats. Some other spices (i.e. cardamom, ginger, etc.) will work, too.
Chewy from outside and soft from the inside, their texture will be a bit different (chewier all the way) the next day which I really like. And their aroma will only be better, as the oatmeal flavour matures and becomes stronger. You will find this, of course, if they survive until next day.
I hope you like these Oatmeal Cinnamon Raisin Cookies, and you will give them a try shortly. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Cheers!
Oatmeal Cinnamon Raisin Cookies
Course: Dessert18-20
servings15
minutes15
minutes10-14
minutesDo you love oat cookies? You should try these Oatmeal Cinnamon Raisin Cookies as this method is a tad different from most recipes.
Ingredients
180 gr. whole rolled oats
110 gr. all-purpose flour
3/4 tsp. baking powder
a good pinch of salt
80 gr. butter
2 tbsp. honey
4 tbsp. light-brown sugar (~50 gr.)
1/3 cup raisins (~50 gr.) plus 4 tbsp. (60 ml.) water
1 tsp. vanilla extract
1 tsp. cinnamon (or more, to taste)
Directions
- Preheat oven t0 360 degrees F (180 degrees C).
- In a small saucepan, melt the butter with the honey and sugar over low heat, until incorporated. Off heat and let it cool for 5 minutes.
- Using a blender, pulse the oats until coarse meal; they should look like soft and fluffy flakes rather than fine flour. If prefer, you can process until fine flour or use store-bough flour, but it will slightly affect the dough consistency. In this case, you will need to increase the baking time by a few minutes to avoid too moist, almost sticky texture.
- In a bowl, sift the flour and whisk with the ground oats, salt, cinnamon, and baking powder.
- Combine the raisins with water and pulse in a blender until resembles pure.
- Stir in the butter and raisin mixtures along with the vanilla into the flour mixture. Using a wooden spoon, spatula or hands, mix to combine – just for about 30 seconds or so. Cover and let the dough rest for 15 minutes; do not skip this step – it is important because the low ratio of gluten.
- Using a spoon, scoop, or simply hands, take a small amount of dough (25-30 gr.) and shape into balls then flatten slightly. Arrange on a parchment lined baking sheet leaving some space between cookies (they will not expand a lot). You should yield around 18-20 cookies.
- Bake between 10-12 minutes or so, depending on your oven – until pleasant brown-golden. They will be still soft to touch, but they will harden once cooled. If desired, you can turn a broil for a minute or so, for a deeper brown (it will also intensify the nutty aroma).
- Off the heat and let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Ben, we just got back from South Carolina – and I stopped along the way to the airport for a snack and got cinnamon oatmeal raisin cookies. God, they were awful. The cinnamon flavor tasted more like a cinnamon candle than actual cinnamon. I need to make yours to right the wrongs!
The cookies look like a warm hug, which is exactly what we need with the crappy weather we’ve been having. Also, I do love that they are not too sweet, we noticed that the Europeans are working their way to enjoying the overly sweet things that North America loves so much, which was disappointing. I’ve always looked forward to the moderately sweet desserts of Europe. I would love this cookie with a cup of hot tea.
Perfect spices for Easter ! Yes, we are freezing over here!!!!!!!!
2pots2cook recently posted…Torta Tre Monti
I’m not into overly sweet cookies. So I love these. I can see how the addition of the raisins and honey helps to naturally sweeten them. They look sooo delicious Ben!
Neil recently posted…Chicken Stew With Tomatoes And Potatoes
I absolutely love oatmeal cookies! Laura always says oatmeal raisin cookies are just a sad excuse for a chocolate chip cookie, but I disagree. The toasted oats and cinnamon are perfect. I’ll take a dozen of these delivered please. You do deliver, right??
David @ Spiced recently posted…Stuffed Carrot Cake Muffins
I love the combination of oats, cinnamon, and raisins, and your version sounds unique and delicious. Nice tips on using ground oats and pureed raisins for a different texture and flavorm can’t wait to try this.
I love how wholesome these cookies look! Would even serve these for the breakfast with a glass of milk :-))
angiesrecipes recently posted…Purple Sweet Potato Nutella Buns
Love how these cookies aren’t too sweet (like you, I don’t like my sweets too sweet!), and that it’s got healthy oats, honey and raisins in it! Will definitely give this recipe a try Ben!