These oatmeal cookies combine rolled oats, flour, butter and brown sugar for chewy centres and lightly crisp edges. Cream the softened butter and sugar well, then chill the dough briefly if it feels too soft to scoop. The source suggests several optional add-ins, so this version includes raisins and walnuts while keeping the base quantities consistent. Bake until edges are golden; the centres will firm as they cool. Heat oven to 180°C (350°F). Line two baking trays with parchment. Combine oats, flour, baking powder and salt in a bowl. Beat softened butter and brown sugar until creamy. Beat in egg and vanilla. Stir dry mixture into butter mixture. Fold in raisins and walnuts. Chill 15 minutes if soft.
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How to tell when it is ready
Leave cookies on tray 5 minutes, then transfer to rack to cool.
Tips
- Heat oven to 180°C (350°F).
- Combine oats, flour, baking powder and salt in a bowl.
- Beat softened butter and brown sugar until creamy.
- Stir dry mixture into butter mixture.
Troubleshooting
- If cookies spread too much, chill the dough longer.
- If cookies seem soft in the centre, let them cool on the tray before judging.
Substitutions
- Use gluten-free flour and certified gluten-free oats.
- Use dairy-free baking block.
Variations
- Use dried cranberries instead of raisins.
- Add a pinch of cinnamon.
Serving suggestions
- Serve with tea.
- Pair with milk.
- Pack for a snack.
- Add to a cookie platter.
Make ahead
Prepare components ahead and store safely. Store airtight at room temperature up to 5 days.
Storage
Store airtight at room temperature up to 5 days.
Food safety
Cool cookies fully before storing in a clean, dry container.
Frequently asked questions
Can I make them without flour?
Replacing all the flour with oats changes the structure; use a tested gluten-free oat cookie recipe for that variation.
How should I store oatmeal cookies with raisins and nuts?
Store airtight at room temperature up to 5 days.
Serve with tea. Store airtight at room temperature up to 5 days.