These soft and chewy oatmeal raisin cookies are a firm favourite in our house. Perfectly spiced with cinnamon and nutmeg. they can they be whipped up in under 30 minutes, and they're also vegan. Perfect with a glass of milk, or for an ice cream sandwich.
One of my most favourite things to bake is cookies. There's so many options. Whether delicate and decorated, or homely and chunky, there's nothing better for a quick baking session.
Out of all the cookies I've baked over the years, nothing beats an oatmeal raisin cookie. Big, soft and chewy, with a touch of spice. Utter perfection in cookie form. And as an added bonus, my most trusted recipe for these bad boys is vegan and takes just 30 minutes to prepare, bake and have on the table ready for greedy hands to get stuck into.
Are they suitable for vegans?
Yes! They're really vegan.
That's one of the first things anyone who tastes these cookies asks me. There's this feeling that because they taste utterly amazing, as well as being perfectly soft and chewy, that they have to be made with eggs and rich, creamy butter. But they're not.
In fact, these cookies are dairy and egg-free and trust me, you won't be able to tell the difference.
What makes these cookies the best?
Apart from because I say they are, and so does everyone who tries them?
The really best part of these oatmeal raisin cookies is that I can guarantee you'll most probably have all the ingredients somewhere in your store cupboard. But if you're not vegan inclined, so can swap the dairy-free butter alternative back for normal full-fat butter instead. Then when you've got everything together and ready to go, you can have your cookies mixed, in and out of the oven in under 30 minutes. And there's no chilling!
Perfectly spiced cookies
Ok so they're quick, and I've told you how everyone thinks they taste amazing; but why's that?
Whether warm straight from the oven or cool and a little crispy around the edges, the dark brown sugar blends perfectly with the cinnamon and nutmeg for a chewy, rich in flavour. The raisins add a touch of plump fruity bursts, that you'll love.
For me these oatmeal raisin cookies are best served when still slightly warm, but after they've had a little time to cool and firm up after leaving the oven. Whether you decide to go traditional and eat them with a glass of cold milk, or sandwich a smooth vanilla ice cream between them, I'll guarantee that you'll want to make them again and again.
Top tips for perfect oatmeal cookies
- Use an ice cream scoop to divide your cookie dough into equal batches each and every time – this is my most favourite baking hack ever!
- I like to use a good quality parchment paper and always have a roll on hand for baking sessions, with these cookies it will help give you that perfect cookie base.
- To keep the cookie base crispy make sure you cool them on a wire rack as soon as you get them out of the oven, to make sure they don’t go soggy
- And finally, if you want to take them up a notch, why not sandwich them together with a cream cheese frosting for a truly indulgent treat.
Looking for more cookie inspiration...
If you enjoyed these vegan oatmeal raisin cookies, then you'll love these...
- Chocolate brownie cookies - these run a close second in my favourite cookie list
- Gingerdead men - for Halloween or
anytimeof year, these chaps are awesome
- Red velvet cookies - a perfect cookie for ice cream sandwiches
Pin oatmeal raisin cookies
If you do decide to give them a go, I’d love to know how you got on and what you thought. Please rate the recipe and drop me a line in the comments. Also, don't forget to tag me on Instagram (@crumbscorkscrews) I love to see your creations.
Oatmeal Raisin Cookies
- Preheat oven to 180C/350F
- Line 2 baking sheets with baking parchment
- In a large mixing bowl, add the vegan butter, caster sugar, dark brown sugar, vanilla extract and oat milk. Mix together until fully combined. Alternatively, add the ingredients to a stand mixer and gently mix together.
- Sieve the flour and the baking powder into the cookie dough mixture, then add the oats, cinnamon and nutmeg. Gently fold together until everything combines to a smooth dough.
- Add the raisins and mix through the dough until evenly distributed.
- Using an ice cream scoop the dough into equal balls. If you do not have an ice cream scoop, divide the dough with a spoon and gently roll into a ball about 1 inch/ 2.5cm across. You should get about 12 balls from the dough.
- Place the dough balls on the lined baking sheets leaving about 2 inches between the balls to allow the cookies to spread as they bake
- Using the back of a spoon, press down on the dough balls to flatten them slightly.
- Bake the cookies for 15 minutes
- Remove the cookies from the oven and allow to cool slightly before transferring to a wire rack to cool completely.
- Once baked, these cookies will keep fresh up to 3 days in an air-tight container. You can also freeze them up to 1 month. Don't forget to defrost them fully before eating.
- Why not try swapping the raisins for either sultanas or cranberries. Alternatively, add some chopped walnuts to the cookie dough mix for a crunchy texture.
YOUR OWN NOTES
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.