OATMEAL RAISIN COOKIE
This Oatmeal Raisin Cookie is a delightful blend of chewy oats, naturally sweet raisins and warm cinnamon, making it a perfect snack or dessert for any time of day. The cookie is made with whole wheat flour, baking powder, salt and sweetened with honey. It offers a healthier twist on the classic cookie while maintaining a soft, tender texture. Vanilla extract enhances its comforting flavour, while butter and milk add moisture to every bite. This single-serving recipe is perfect for satisfying a craving without the need to bake a whole batch. Whether enjoyed as a midday treat, a quick dessert or alongside your favourite coffee, this cookie is packed with fibre, natural sweetness and warm, cosy flavours. Plus, it’s easily customisable to suit different tastes or dietary preferences, making it a simple, satisfying and wholesome go-to treat.
RECIPE CATEGORY
Snack, Dessert
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Back to School, Casual Dessert, Family Treat, Quick Snack, Comfort Food
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian
DISH TYPE
Cookie
INGREDIENTS
There are the following ingredients for the preparation of Oatmeal Raisin Cookie:
- ¼ cup rolled oats
- 2 tablespoons whole wheat flour
- 1 tablespoon honey
- 1 tablespoon butter
- ¼ teaspoon cinnamon
- 1 tablespoon raisins
- ¼ teaspoon baking powder
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- Pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 140 kcal
- Carbohydrates: 24g
- Protein: 3g
- Fats: 5g
- Fibre: 2g
- Sugar: 8g
- Sodium: 55mg
PREPARATION
- Preheat the oven: Preheat the oven to 175°C (350°F) and line a small baking tray with parchment paper.
- Melt the butter: Melt the butter in a microwave-safe bowl or on the stovetop until it is fully melted. Allow it to cool slightly.
- Mix the wet ingredients: In a bowl, combine melted butter, honey, milk and vanilla extract. Stir well to create a smooth mixture.
- Prepare the dry ingredients: In a separate bowl, whisk together the rolled oats, whole wheat flour, baking powder, cinnamon and a pinch of salt.
- Combine wet and dry ingredients: Gradually mix the wet ingredients into the dry mixture, stirring until thoroughly combined. The dough should be slightly sticky but firm enough to shape.
- Fold in the raisins: Distribute them evenly throughout the dough for balanced sweetness.
- Shape the cookie: Form the dough into a small ball and flatten it slightly on the prepared baking tray.
- Bake the cookie: Bake the cookie for 10–12 minutes or until golden brown and firm around the edges.
- Cool before serving: Let the cookie rest on the tray for a few minutes before transferring it to a wire rack to cool completely. Enjoy warm or at room temperature.
PREP TIME
5 minutes
COOKING TIME
10–12 minutes
TIPS
Here are some tips for the preparation of an Oatmeal Raisin Cookie:
- Use room temperature ingredients: This ensures even mixing and a consistent texture.
- For extra chewiness: Let the cookie dough rest for 5 minutes before baking.
- Do not overbake: The cookie will continue to firm up as it cools, so remove it from the oven when the edges turn golden.
- Enhance the flavour: Add a pinch of nutmeg or a dash of almond extract for extra warmth and depth.
- Substituting raisins: Swap them for chopped dates, cranberries or dark chocolate chips for variety.
- For a crunchier cookie: Bake for an additional 1–2 minutes and let it cool completely before eating.
VARIATIONS
- Dairy-Free: Replace butter with coconut oil and use almond or oat milk.
- Vegan: Swap honey for maple syrup or agave nectar and use plant-based butter as a substitute.
- Gluten-Free: Substitute whole wheat flour with oat flour or a gluten-free flour blend.
- Higher Protein: Add ½ teaspoon of chia seeds, flaxseeds or a small scoop of protein powder.
- Nutty Cookie: Mix in a teaspoon of chopped walnuts or almonds for added crunch and flavour.
PREPPING AND STORAGE
- Refrigeration: Store the baked cookie in an airtight container for up to 3 days.
- Freezing: Place the cookie in a freezer-safe bag and freeze for up to 1 month.
- Reheating: Warm in a microwave for 10–15 seconds or a low-temperature oven for a crispier texture.