Oat, Raisin & Cinnamon Chewy Cookies

A few weeks ago I posted a recipe for Chewy American Style Chocolate Chip Cookies which was really popular. This recipe for Oat, Raisin & Cinnamon Chewy Cookies is just as good - I almost prefer them to the chocolate ones, because I love cinnamon.

Oat Raisin and cinnamon chewy cookies.jpg

Oat, Raisin & Cinnamon Chewy Cookies

Makes: 12 awesome cookies

Time: 20 mins start to finish

Cost: 6p per cookie (based on 12 cookies)

Calories: 144 per cookie (based on 12 cookies)


  • 100g butter or margarine at room temperature

  • 100g soft brown sugar

  • 1 teaspoon ground mixed spice

  • 1 teaspoon ground cinnamon

  • 50g golden syrup

  • 50g raisins

  • 35g oats

  • 110g self-raising flour


  1. Preheat the oven to 180 C / gas 4 / fan 160. Line a large baking sheet with baking parchment. You may need two baking sheets it you have small ones. Non-stick baking sheets don't always need baking parchment but I prefer to use it as it gives better results and saves washing up!

  2. Cream together the butter and sugar until smooth and fluffy. Add the mixed spice and cinnamon and mix well. Add the syrup and blend. Add the raisins and oats and mix until evenly distributed. Finally add the flour, a little at a time, until you have a smooth cookie dough.

  3. Split the cookie dough into 12 equal portions and roll into balls. Place them on a baking sheet with plenty of room between them (at least 10cm) as they will spread during cooking. Do not flatten the balls.

  4. Bake in the oven for 10 minutes, or 12 minutes maximum. The cookies will have a golden crust on the outside but be very soft to touch and a bit puffy. Don't worry, they will sort themselves out when they cool.

  5. Leave them to cool on the baking sheet for 15 minutes. Then transfer to a wire rack to cool completely before devouring.

Hints & Tips:

  • It's important that you DO NOT to melt the butter as it will really ruin the cookies as they will spread too far during baking.

  • Golden syrup is a key ingredient! The consistency of the syrup gives the cookies that lovely chewy texture.

  • Self-raising flour is a must. Plain flour doesn't work. Don't bother trying

  • Do not be tempted to flatten the balls of cookie dough, they will spread perfectly during the baking.

  • Do not grease the baking sheet (or parchment) as the cookies will become too greasy. They are buttery enough not to stick.

  • Take them out of the oven after 10 minutes - or 12 are the very most. Even though they will look undercooked they are not. Any longer and you'll get crunchy cookies.

  • Wait until they are cool before you munch them. They are best eaten fresh.

  • You can freeze the dough for a later date if you wish.