My mum has a firm belief that all children love raisins. Whenever someone comes to visit with a small child, mum hands them over a box of Sun-maid raisins. 

This is probably why I’m not averse to raisins, as almost everyone else I know seems to be. I wouldn’t go so far as to say I love them. I would probably never reach for a box of raisins to snack on now, but I do love things that have raisins in them – hot cross buns, fruit toast, apple and sultana cake, cereal, and most of all, oatmeal and raisin cookies. 

My intro to oatmeal raisin cookies started at Subway many years ago. I would pay good money for the Subway recipe but in the mean time I’ve got this one from Smitten Kitchen, which may even be better. I like to make my raisins extra juicing by plumping them up with boiling water. I could honestly eat a tray of these in one go. 

from Smitten Kitchen


115 grams butter, softened
2/3 cups brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cups raisins

  1. Optional: Place raisins in a bowl and add enough boiling water to cover all the raisins. Leave to soak for at least 10 minutes.
  2. Cream together butter and sugar until creamy.
  3. Add egg and vanilla, mix until smooth. 
  4. In a separate bowl whisk together the flour, baking soda, cinnamon and salt, then add to the creamy mixture, mixing until combined.
  5. Drain the raisins and add to the cookie dough along with the oats. Mix.
  6. Scoop the dough onto a tray lined with baking paper and leave to refrigerate overnight.
  7. When ready, place cookies on a baking tray about 5cm apart and bake for 10-12 minutes at 180 degrees Celsius. Leave to cool on tray for 5 minutes before transferring to a wire rack to cool completely.