Oat raisin cookies

Name: Oat raisin cookies
Total time: 30 min
Yield: 12
Ingredients: 140 g Arla® Skyr; 120 g wheat flour; 110 g Soft butter; 130 g rolled oats; 85 g brown sugar; 130 g raisins; 50 g sugar; 2 eggs; ½ tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 tsp cinnamon

Discover the charm of our oat raisin cookies recipe, where hearty rolled oats meet the natural sweetness of raisins, spiced with a hint of cinnamon. These cookies are perfect for a cozy afternoon treat or as a crunchy snack on the go. They're soft, chewy, and full of homemade flavour, offering a comforting moment that celebrates classic tastes and brings joy to your kitchen.

https://www.arlafoods.co.uk/recipes/oat-raisin-cookies/

Instructions

Heat the oven to 180 °C (fan oven).
Whisk together the butter, brown sugar, skyr and sugar.
Add the eggs one at a time – beat well between each egg.
Mix flour, baking soda, baking powder, salt and cinnamon in a bowl and fold into the butter mixture.
Stir in the oats and raisins and refrigerate for about 1 hour.
Roll 12-15 balls, place them on 2 sheets of baking paper and flatten them slightly.
Bake for 10-12 minutes and leave them to cool on a wire rack.

Enjoy!

Questions about oat raisin cookies

Make a batch of our oat raisin cookies with ease by exploring common questions. Learn how to adjust ingredients and store your cookies for the best results. Read on for tips that will help make your cookies chewy, full of flavour, and a joy to eat.

Can I use quick oats instead of old-fashioned rolled oats?

Definitely, but be prepared for a slightly different texture. Quick oats will soften the cookies more, while old-fashioned rolled oats give a chewier texture. This is because quick oats are cut smaller and soak up moisture faster. If you prefer your cookies to have some chew, go for old-fashioned rolled oats. If you're okay with a softer cookie or need a quick substitute, quick oats will work fine.

Why are my cookies not spreading in the oven?

If your cookies stay round and tall instead of spreading out, there are a few culprits to consider. The dough's temperature plays a big role. Dough that's too cold won't spread well. Let it warm up a bit before you bake. Measuring flour correctly also matters. Too much flour makes the dough stiff and less likely to spread. For the right amount, spoon the flour into your measuring cup and level it off with a knife. This method avoids packing in too much flour. Another tip is to make sure your oven temperature is right. An oven that's not hot enough can stop cookies from spreading. Check it with an oven thermometer for best results. Paying attention to these details will help you get that perfect spread, making your oat raisin cookies a treat everyone will love.

Can I freeze the oat raisin cookie dough?

Yes, the oat raisin cookie dough is great for freezing. Shape the dough into balls and gently press them down on a baking sheet lined with parchment paper. Freeze for one to two hours, then place the dough balls in a freezer bag and store for up to three months. When ready to bake, you can put the frozen dough straight into the oven, just add an extra minute or two to the usual baking time for perfect cookies.

Ingredients

Arla® Skyr	140 g
Wheat flour	120 g
Soft butter	110 g
Rolled oats	130 g
Brown sugar	85 g
Raisins	130 g
Sugar	50 g
Eggs	2
Baking soda	½ tsp
Baking powder	½ tsp
Salt	½ tsp
Cinnamon	1 tsp

Chill your dough for superior texture

To ensure your cookies have the right balance of softness and chewiness, chill your dough for at least one hour. This step solidifies the butter, which helps prevent your cookies from spreading too much and creates a thicker, chewier texture. If you're in a hurry, chilling for just 30 minutes can still improve your cookies' texture.

Soak raisins to boost moisture and flavour

For standout cookies, soak your raisins first. Place them in warm water for 10 minutes before mixing your dough. This step plumps up the raisins, making them tender and adding a burst of sweetness to your cookies. Be sure to dry the raisins well with a kitchen towel after soaking. This will keep your dough's consistency perfect for that chewy texture oatmeal raisin cookies are known for.

Use room temperature ingredients for the best dough

For perfect oat raisin cookies, start with room temperature butter and eggs. This helps the butter mix evenly with the sugars for a consistent dough and cookies that bake uniformly. Eggs at room temperature blend better with the fat, which is important for a dough that traps air and makes your cookies light and chewy.

If you need to warm eggs quickly, put them in a bowl of warm water for a few minutes. If your butter is too hard, cut it into small pieces to soften faster without melting, which could change your cookie's texture. Paying attention to ingredient temperature helps you make oat raisin cookies that are deliciously chewy with just the right spread.

The skyr secret to perfect oat raisin cookies

What sets our oat raisin cookies apart from traditional recipes is the addition of skyr: a thick and creamy Icelandic-style yoghurt. It adds a rich, tangy flavour and a moist, tender texture to the cookies. Skyr also helps bind the ingredients together, ensuring a chewy consistency with every bite.

When mixed with oats and raisins, it perfectly balances the sweetness and contributes to a well-rounded flavour profile. This secret ingredient transforms ordinary oat raisin cookies into a delectable treat that's both wholesome and indulgent.

For the perfect oat raisin cookies, watch the baking time carefully. Bake the cookies until the edges turn a light golden colour, but the centre stays soft. This should take about 10-12 minutes at 180 °C (fan setting).

A lesser-known tip for improved texture is to leave the baked cookies on the warm baking sheet for about five minutes. Then, move them to a wire rack to cool off completely, which lets air flow around them and stops them from getting too moist from the baking sheet's heat.

Alternatives to raisins in cookies

Raisins are traditional in this recipe, but you can also try dried fruits like cranberries, cherries, or apricots for a tart pop of flavour. Nuts such as walnuts, almonds, or pecans introduce a satisfying crunch – enhance their flavour even more by toasting them before adding to your dough. Chocolate chips are also a popular choice, adding a rich taste. They soften during baking, creating chocolatey pockets in the cookie.

Two things to keep in mind when picking a raisin replacement:

Think about how moist the ingredient is. Choose dried fruits that are chewy like raisins to get a similar texture. If you opt for drier ingredients like nuts or chocolate chips, consider adding a bit more skyr to make up for the missing moisture from the raisins.
Keep the total amount of add-ins the same as the raisins in the recipe to keep the cookies' texture consistent.

Serving and pairing suggestions

For a luxurious touch, serve the cookies with a scoop of banana nice cream. The nice cream's creaminess and the cookies' chewiness create a delightful combination. These cookies also fit perfectly into an afternoon tea spread, where they can be served with colourful date balls, fruit bars, and bite-sized slices of skyr cheesecake, offering a sophisticated snacking experience.

They’re also a great addition to cheese platters, their sweetness and hearty texture pair especially well with brie or a sharp cheddar. Whether enjoyed alone or as part of a larger feast, these oat raisin cookies will satisfy the palate and bring warmth to any table.

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