Boy Bakes Treats - Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Boy Bakes Treats - Oatmeal Raisin Cookies

My wife, who is smarter than me in every way, always said that the other kids looked at her weird when she was young because she always opted for an oatmeal raisin cookie over a chocolate chip cookie. But her small child logic was impeccable — you've got a higher chance of a dry, disappointing choc-chip experience than you are getting let down by this comforting, soul-nourishing cookie.

This is cookie alchemy at its finest. Chewy at the centre and a little crisp around the edge, there are bursts of sticky sweetness from the fruit and a little crunch from the nuts, with a warm spice mix weaving its way through the sturdy heartiness of the oats.

It's the white/brown sugar combo that gives you the amazing balance of texture. The white sugar gives you the harder edges by caramelizing fast, while the brown sugar's extra moisture and butterscotch-like notes will lend the cookie an extra level of flavour and a delicious soft centre. So if you like your oatmeal raisin cookies on the crispier side, feel free to omit the maple syrup and tweak the ratio of caster to brown sugar. For a thinner, flatter cookie, don't worry about taking the time to put the dough in the fridge — just drop the mix on the tray and slide it straight into the oven.

These goodies are going to be super fragile when they pop out of the oven, so give them a good 10 minutes to cool and harden up before you move them to a wire rack. They're going to be much better after they harden up and cool completely.

Oh, and one of the first test batches that rolled off my assembly line came out a little underbaked. If this happens to you, never fear! If you think your cookies aren't quite cooked as you'd like them, there's nothing wrong with throwing back in the oven for a few minutes until they reach the level of done-ness you're after.




30 minutes
plus resting


20 minutes


  • 175 grams plain flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon bicarbonate soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice
  • 100 grams rolled oats
  • 50 grams pecans, roughly chopped
  • 115 grams butter
  • 50 grams caster sugar
  • 100 grams dark brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 egg, beaten
  • 1 tablespoon maple syrup
  • 75 grams raisins


  1. Heat oven to 180 degrees Celsius/360 degrees Fahrenheit. Line 2 oven trays with non-stick baking paper. Leave the butter to warm to room temperature and cut into cubes.
  2. Sift the flour into a medium bowl and whisk in the salt, bicarbonate soda, cinnamon, and mixed spice. Fold in the oats and pecans and set aside.
  3. Cream the butter, sugars and vanilla in a large bowl with an electric mixer until light and fluffy. Add beaten egg and maple syrup, and stir until well combined.
  4. Drop your flour/oat/nut mixture into your butter/egg mixture and mix until the flour is just absorbed — try not to overmix. Stir in the raisins. If you're after a chunkier cookie, wrap your dough in some plastic wrap and chill it in the fridge for around 30 minutes.
  5. Take around a bit over a tablespoon of the mixture, and use lightly floured hands to roll into walnut-sized balls. Place on prepared trays about 2 fingers apart, as they will spread as they cook.
  6. Bake for about 15-20 minutes or until light golden brown around the edges and just firm to the touch — they will be soft when they come out of the oven. Remove from oven and leave on the baking tray to firm up for about 10 minutes and then transfer to a wire rack to cool completely.

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