If you’re after a cookie that’s chewy, comforting, and just the right amount of sweet, this Mary Berry Oat and Raisin Cookies Recipe is the one to try. These cookies are a homely classic, combining wholesome oats, plump raisins, and a hint of cinnamon in every soft and golden bite. They’re easy to bake, perfect for lunchboxes or teatime, and ideal for freezing ahead. Mary Berry’s trusted method ensures that these cookies come out perfectly every time—soft in the center with slightly crisp edges.

What are Mary Berry Oat and Raisin Cookies?

The Mary Berry Oat and Raisin Cookies are soft, chewy biscuits made with rolled oats, raisins, brown sugar, butter, and a touch of spice. Unlike overly sweet or crunchy varieties, these cookies strike a beautiful balance between texture and flavor. They’re easy to prepare and stay fresh for several days, making them great for everyday snacking or weekend baking.

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Why You Should Try This Recipe

Quick and easy to make – Ready in just 30 minutes.
Soft and chewy texture – Thanks to the oats and brown sugar.
Naturally sweetened with raisins – Adds moisture and flavor.
Kid-friendly and lunchbox-ready – A great alternative to store-bought snacks.
Freezer-friendly – Bake now or freeze the dough for later.
Warm and spiced – A touch of cinnamon makes them comforting and cozy.

Ingredients Needed to Make Mary Berry Oat and Raisin Cookies

Makes about 20 medium-sized cookies.

Plain flour – 125g (1 cup)
Baking powder – ½ teaspoon
Ground cinnamon – ½ teaspoon
Salt – a pinch
Butter – 100g (softened)
Light brown sugar – 100g (½ cup, packed)
Caster sugar – 50g (¼ cup)
Egg – 1 medium
Vanilla extract – 1 teaspoon
Rolled oats – 100g (1 cup)
Raisins – 100g (⅔ cup)

Equipment Needed

Mixing bowls
Electric mixer or wooden spoon
Baking tray lined with parchment paper
Cookie scoop or tablespoon
Cooling rack

Instructions to Make Mary Berry Oat and Raisin Cookies

Step 1: Preheat the Oven

Preheat to 180°C (160°C fan) or 350°F.
Line baking trays with parchment paper.

Step 2: Mix the Dry Ingredients

In a bowl, combine flour, baking powder, cinnamon, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat butter with both sugars until light and fluffy.
Add egg and vanilla extract, beating until smooth.

Step 4: Add Oats and Raisins

Gradually mix in the dry ingredients until just combined.
Fold in oats and raisins using a spatula or spoon.

Step 5: Shape and Bake

Scoop tablespoon-sized amounts and place them spaced apart on prepared trays.
Flatten slightly with your fingers or the back of a spoon.
Bake for 10–12 minutes until lightly golden around the edges but soft in the middle.

Step 6: Cool and Serve

Cool on the tray for 5 minutes, then transfer to a wire rack.
Serve warm or store once completely cooled.

Mary Berry Oat and Raisin Cookies Recipe

What Goes Well With Mary Berry Oat and Raisin Cookies

A glass of cold milk – The perfect classic combination.
Afternoon tea or coffee – A delightful companion to hot drinks.
Fruit compote or yogurt – Great as a breakfast-style treat.
Vanilla or cinnamon ice cream – Serve as a dessert pairing.
Cream cheese dip – For a soft, tangy twist.
Apple slices or banana – For a wholesome snack plate.
Hot chocolate – Especially comforting in colder months.

Expert Tips for Making the Best Mary Berry Oat and Raisin Cookies

Bake your best batch with these useful tips:

Soak raisins in warm water for 10 minutes – Plumps them up for extra softness.
Use room temperature butter – Ensures smoother mixing.
Don’t overmix the dough – Just combine until no streaks remain.
Chill dough briefly (optional) – Helps prevent spreading during baking.
Slight underbake = chewier center – They firm up as they cool.
Use rolled oats, not instant oats – For a better texture.
Rotate tray halfway through baking – For even browning.

Easy Variations of Mary Berry Oat and Raisin Cookies

Try these fun ways to change up the flavor or texture:

Add chopped walnuts or pecans – For crunch and depth.
Swap raisins for dried cranberries – A tart twist.
Use chocolate chips instead – Turns them into an indulgent treat.
Add a tablespoon of desiccated coconut – For a tropical hint.
Mix in orange zest – Pairs beautifully with the raisins.
Make sandwich cookies – Fill two with cream cheese frosting.

Best Practices to Store Mary Berry Oat and Raisin Cookies

Cool completely before storing – Prevents condensation.
Use an airtight container – Keeps them fresh for up to 5 days.
Store at room temperature – Avoid the fridge to maintain texture.
Freeze baked cookies or raw dough – Both freeze well for up to 2 months.
Thaw frozen dough balls and bake – Straight from freezer with 1–2 extra minutes.

Best Practices to Reheat Mary Berry Oat and Raisin Cookies

Warm in a low oven (150°C / 300°F) for 5 minutes for a fresh-baked feel.
Microwave for 10–15 seconds to soften the center.
Avoid overheating – Just enough to warm without drying out.

How Can I Make Mary Berry Oat and Raisin Cookies Healthier?

Reduce sugar slightly – The raisins still provide natural sweetness.
Use wholemeal flour for added fiber – A 50/50 mix works well.
Replace some butter with mashed banana or applesauce – Lowers fat.
Add ground flaxseed or chia seeds – Boosts nutrients without altering taste.
Skip extra toppings or chocolate – Stick with the classic oat and raisin base.

Nutrition Value (per cookie):

Calories: 140
Protein: 2g
Fat: 6g
Carbohydrates: 19g
Sugar: 10g
Fiber: 1.2g
Sodium: 60mg

FAQs

How do I keep oat and raisin cookies soft and chewy?

For soft and chewy cookies, slightly underbake them and allow them to finish setting on the tray. Storing them in an airtight container also helps retain moisture.

Should I soak raisins before adding them to the cookie dough?

Soaking raisins in warm water for 10 minutes before baking can make them plumper and juicier, enhancing both flavor and texture in the finished cookies.

Can I freeze the dough for oat and raisin cookies?

Yes, you can freeze the cookie dough in individual portions. Freeze on a tray first, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.

Why did my oat and raisin cookies spread too much?

Cookies may spread too much if the butter is too soft or warm. Chilling the dough for 20–30 minutes before baking helps control spreading.

Final Words

This Mary Berry Oat and Raisin Cookies Recipe brings timeless comfort to your kitchen. With its chewy texture, warm spices, and sweet bursts of raisin, these cookies are perfect for both everyday snacking and sharing with friends. Simple to make and even easier to love, they’re a must-have for your go-to baking list.