Did you use to love Subway oatmeal raisin cookies before you turned vegan or plant-based?
These classic oatmeal raisin cookies will definitely hit the spot as they have crispy edges with soft chewy insides, sweet moist raisins and delicious syrupy oats.
Cookies are so much better when home-made, and these easy to bake old-fashioned oatmeal raisin cookies won't last long within your cookie or biscuit tin!
Not a fan of raisins? Then do check out our easy old-fashioned oatmeal cookie recipe.
How to prepare classic oatmeal raisin cookies
This oatmeal raisin cookie recipe is versatile so if you prefer a crispier bite to your cookies or biscuits then simply bake for an extra few minutes.
For interesting background information on the origins of oatmeal cookies do check out our family favourite recipe.
First, add the flour, oats and raisins to a mixing bowl and stir.
In a saucepan melt the brown sugar, golden syrup and margarine until smooth.
Sprinkle the bicarbonate of soda into the melted syrup mixture and whisk with a fork.
Pour the liquid into the mixing bowl with the dry ingredients.
Give it all a good stir.
Using a teaspoon scoop up heaped measures of cookie dough and using the palms of your hands quickly roll into a ball.
The dough will be sticky but if moulded quickly it won't stick to much to your palms. Alternatively simply scoop and plonk onto the tray!
Bake for 10-12 minutes.
Cookies will be soft when removed from the oven so cool on a baking tray for about 15 minutes.
Storing and freezing
Oatmeal raisin cookies are best stored within a cookie/cake tin or jar, or a covered container, in a cool, dry area for up to 7 days. Possibly a few days longer.
To freeze cookies, it is useful to place a small piece of parchment paper between each cookie so that just one or two can be easily removed at a time. Freeze wrapped with parchment paper and a second layer of kitchen foil. Place into a freezer bag and freeze for 2-3 months.
Simply use rolled oats, the type that is intended for preparing porridge oats for breakfast.
It's best not to use oatmeal or steel-cut oats as these have been prepared too small and will dry out the cookies.
Also, instant oats or powdered oats will not produce the nice texture that ordinary rolled oats provide for oatmeal cookies.
A few tasty recipes that feature oats:
* Scottish potato and leek soup [with a toasted oats topping]
* Classic British chocolate flapjacks
* Porridge oats [the Scottish breakfast of champions!]
* Medieval pottage stew [a fun dish especially for family members who love history!]
Looking for more delicious traditional vegan baking recipes?
Especially delicious is this old school jam and coconut sponge traybake, and these
Oh and for something light, refreshing, yet rich in chocolate flavour have a look at this simple 4 ingredient 5 minute whipped chocolate pudding. So tasty and perfect for a summer pudding.
Classic Oatmeal Raisin Cookies
- Baking trays with greaseproof paper to line if required
- Saucepan for melting syrup, sugar and margarine
- Mixing bowl
- cooling rack
- Teaspoon and cutlery fork
- 140 grams rolled oats same type as used for porridge oats
- 170 grams plain flour all-purpose flour
- 115 grams soft brown sugar [light brown]
- 115 grams vegan margarine or vegan butter/baking fat
- 4 tablespoon golden syrup or light corn syrup
- 1 teaspoon vanilla extract essence/vanilla powder
- ¾ teaspoon bicarbonate of soda [baking soda]
- 90 grams raisins or sultanas [golden raisins]
- Preheat the oven to 160Fan/ 180C / 356 Fahrenheit / Gas 4.
- Line the baking trays with greaseproof paper if required.
- Add the flour, oats and raisins to a mixing bowl.
- Place the golden syrup, soft brown sugar and margarine into a saucepan. Gently melt and combine the ingredients but don't boil.[Top tip: dip the measuring spoon for the golden syrup into boiling water each time you scoop some out the syrup tin as this will allow the syrup to glide easily off the spoon]
- Stir the vanilla through the liquid ingredients.
- Using a cutlery fork whisk the bicarbonate of soda through the liquid ingredients in the saucepan.
- Pour the liquid mixture into the flour mixture, scraping all the mixture of the sides of the pan.
- Give everything a good stir.
- Using a teaspoon, scoop up heaped teaspoonfuls of cookie dough. Using the palms of your hands roll and mould the dough into a ball shape. Or if preferred, just scoop and place onto the baking tray.Leave space between each cookie as they will spread out during baking.
- Bake on the middle shelf for 10-12 minutes until golden and set [i.e. no pale parts in the centre of the cookie]. Cookies will still be soft to touch as they need to firm up on the baking tray before being transferred to a cooling rack.
- [If all the trays of cookies can not be baked at the same time, then the cookies will be fine on the baking tray while the others bake.]
- Fan ovens tend to bake faster so check your cookies after 10 minutes. My electric oven took 11 minutes for the cookies to bake. If a crispier cookie is preferred leave the cookies to bake for an extra minute or two.
- Leave the cookies to firm up on the baking tray for at least 15 minutes before removing to cool on a wire rack.
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Store oatmeal raisin cookies within a biscuit or cookie jar/tin or airtight container for up to 7 days, possibly a few days longer if kept airtight.
- Or freeze well wrapped in parchment paper and kitchen foil, and placed into a freezer bag for 2-3 months. A small piece of parchment paper placed between each cookie or several will make it easier to pull out one or two cookies at a time.
- Defrost, unwrapped, to room temperature.
- Raisins can be replaced with sultanas [golden raisins].
- Home-made cookies are especially delicious with a chilled glass of oat milk, or any plant milk, or a nice cup of coffee, tea or hot cocoa.
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