Oatmeal Raisin Cookies

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Cover the raisins with just-boiled water and leave 10 minutes, then drain thoroughly and pat dry. They should be plump and slightly glossy.

   Mark done

2. Beat the butter with both sugars for 3 minutes until pale and aerated — a stand mixer on medium, or a wooden spoon and some conviction.

   Mark done Start 3 min timer

3. Beat in the egg, the extra yolk and the vanilla until the mixture is smooth and slightly glossy rather than curdled.

   Mark done

4. Whisk the flour, bicarbonate of soda, cinnamon and salt together, then fold into the butter mixture until barely combined.

   Mark done

5. Fold in the oats and the drained raisins. The dough will look too loose; the oats are still drinking.

   Mark done

6. Heat the oven to 180°C / 350°F and line two trays. Scoop 12 mounds of about 55 g onto each, spaced well apart, and flatten each one slightly.

   Mark done

7. Bake 11 to 13 minutes, until the edges are set and golden and the centres still look underdone and puffed.

   Mark done Start 11 min timer

8. Bang the tray once on the worktop as it comes out — this drops the centres and gives the chewy, rippled middle.

   Mark done

9. Scatter with flaky salt and leave on the tray 5 minutes before moving to a rack.

   Mark done

Chef’s Tips

• Weigh the scoops. Cookies of different sizes on one tray bake at different rates and you will always overbake the small ones.
• Rolled oats, never instant: instant oats are pre-cooked and cut fine, and they turn the dough to paste.
• If the dough is warm and slack from a hot kitchen, chill it 20 minutes before scooping. Cold dough spreads less.

Pairing Suggestions

• A glass of very cold milk
• Strong filter coffee
• Vanilla ice cream, as a sandwich

Storage & Reheating

Airtight at room temperature for 4 days; they soften as they sit, which most people prefer. Scooped raw dough freezes for 3 months — bake from frozen, adding 2 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.