Mary Berry Oat and Raisin Cookies Recipe
Try the Mary Berry oat and raisin cookies recipe using oats, raisins, butter, and cinnamon for soft, chewy cookies perfect for tea time snacks.
Equipment
- Large mixing bowl (for creaming butter and sugar)
- Medium bowl (for dry ingredients)
- Electric hand mixer or wooden spoon
- Baking tray or cookie sheet
- Parchment paper or silicone baking mat
- Measuring cups or digital scale
- Cooling rack
- Cookie scoop or tablespoon
- Spatula for mixing and folding
Ingredients
Wet Ingredients
- 125 g unsalted butter softened at room temperature
- 100 g brown sugar for chewiness and depth
- 50 g white sugar for balance
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 150 g plain flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon optional but highly recommended
- 100 g rolled oats
- Pinch of salt
Add-ins
- 120 g raisins soft or soaked for extra juiciness
Instructions
Step 1: Preheat and prepare tray
- Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. This prevents sticking and helps even browning.
Step 2: Cream butter and sugars
- In a large bowl, beat softened butter, brown sugar, and white sugar together until light, fluffy, and slightly pale. This step is essential for texture. It creates air pockets that help the cookies stay soft inside.
Step 3: Add egg and vanilla
- Add the egg and vanilla extract. Mix until smooth and fully combined. The mixture should look creamy and slightly glossy.
Step 4: Mix dry ingredients
- In another bowl, combine flour, baking soda, cinnamon, oats, and salt. Stir well so everything is evenly distributed.
Step 5: Combine wet and dry mixtures
- Gradually add dry ingredients into the wet mixture. Stir gently until just combined. Avoid overmixing, as this can make cookies dense.
Step 6: Fold in raisins
- Add raisins and fold them evenly through the dough. You want every cookie to have a balanced amount of sweetness.
Step 7: Shape cookies
- Scoop dough onto baking tray using a spoon or cookie scoop. Leave space between each cookie because they will spread slightly.
Step 8: Bake
- Bake for 12–15 minutes or until edges are golden brown and centers still look slightly soft.
Step 9: Cool properly
- Let cookies cool on the tray for 5 minutes before transferring to a wire rack. This helps them set without breaking.
Notes
- Use room temperature butter
- Do not overmix dough
- Slightly underbake for soft centers
- Chill dough for thicker cookies (optional)
- Always measure ingredients accurately