Golden Oat and Raisin Cookies

oats raisins milk cookies frugal

Whenever I see that another blogger has made cookies using oats I get a jealous impulse to make some of my own. Baking is, in my opinion, the true calling for an oat – porridge just doesn’t do it for me. The texture of oats seems to impart exactly what I look for in a cookie; a homeliness that is hard to find in the more flashy cookies. In my original oat and raisin cookie recipe I remarked that chocolate chip cookies are all well and good, but if I’m being honest, oats are where it’s at! However, I need to be more careful since using such a grammatically troubled phrase may well give me a nosebleed.

I’m posting an updated version of this recipe, simply because I don’t feel I did them justice the first time round. The recipe could have been a little more interesting, a problem rectified by the presence of almonds and golden syrup (corn syrup). However, you can probably tell from the new photos that I’m still experiencing occasional lighting issues, something which is still waiting to be fully rectified. Though, you will be pleased to note that my girlfriend, in terms of photography, has been replaced by a large white sheet.

Cookies and I have never seen eye to eye, though by all accounts cookies don’t actually have eyes so I’m not entirely clear on whether that’s my fault. However, this is the one cookie recipe that has served me well time and again – it manages to always maintain a perfect balance between cakey and gooey. Still, I’d like to hone my skills, so perhaps something a little trickier ought to be attempted. Stay tuned!

Oat and Raisin Cookies

Makes 18-20

Ingredients:

• 85g butter

• 60g light muscovado sugar

• 40g golden caster sugar

• 1 tbsp golden syrup

• 1 medium egg

• 150g self-raising flour

• 120g wholemeal porridge oats

• 50g ground almonds

• 100g raisins

• ½ tsp cinnamon

Method:

1. Preheat the oven to 180C and grease a suitable oven tray. Cream together the butter and the sugar, stir in the golden syrup and whisk in the egg. Sift in the flour and fold until fully incorporated. Fold in the oats, raisins, almonds and cinnamon.

porridge oats raisins frugal

2. Dollop one large teaspoon of mixture onto the greased tray for every cookie, flatten it a little making sure there is plenty of space between each cookie.

cookie dough frugal oats raisins

cookie dough oats raisins frugal

3. Bake in batches of 6-8 for 10-15 minutes, until golden brown. Allow to cool a little before removing them from the tray.

cookies raisins oats frugal

Cost: Compared to the old recipe, this is a little more expensive since it uses more raisins and ground almonds. However, the price for the whole batch has increased only a little to £1.30, so I expect all to be forgiven.

114 thoughts on “Golden Oat and Raisin Cookies

  1. The Literate Chef

    Oh, these look positively delicious. Now if I can just find muscovado and castor sugar and golden syrup here in the States! Then if I can covert the grams to ounces and the centigrade to Fahrenheit, I’ll be all set. Of course I will have to wait until Hurricane Sandy, aka Frankenstorm, has run its course so that my electric oven does not shut down in the middle of the baking…

    1. Somer

      Muscovado sugar is similar to dark brown sugar (or add 1 t. molasses to each cup of brown sugar) Caster sugar is similar to granulated sugar and golden syrup is similar to dark corn syrup. Hope that helps :) Best of luck with the storm.

  2. spree

    All is forgiven … Of course we can only offer that for things past; you mustn’t interpret this as free license to wantonly (and with complete disregard for your loyal and frugal followers) go about jacking up the costs of All your confections! (nice cookies Nick!)

  3. narf77

    The Aussie and New Zealand (better include them to quash any howling from the ranks in advance ;) ) women who invented Anzac biscuits certainly knew what they were doing when they started with the humble oat. Nothing says “homemade” like something containing oats and nations have risen and fallen on their hearty goodness. I eat oats every day and they keep me going through the day. Those biscuits look delicous! I refuse to call them cookies…they are biscuits ;). There is something magical that happens to oats when you add butter to them and cook the results. I couldn’t get our spoiled mutts to eat fibre and stumbled on the idea of toasting oats in a little butter to add to their meal and suddenly the oats became something to celebrate. Steve loves a good biscuit and with all the hard slog we have been doing in making our garden beds over the last week I think he has earned one of these raisin spiked beauties. Thank you for constantly being able to prempt my food callings before I have them ;)

    1. frugalfeeding

      I need to do a proper recipe for anzac biscuits! I do love a good oat – very comforting. They are biscuits, but for most of the American contingent I thought it was better to avoid confusion…They certainly are good for a hard slog! I hope I continue to do so!

      1. narf77

        Please do keep “slogging”…we all love your posts more than you may realise. It’s a rare thing to find a blog that posts something delectable every single time. Your blog is one of my keepers :)

    1. frugalfeeding

      Thanks – we have three… we adore them… I don’t know really, we get them from a shop called TKMAXX which does knocked down “designer” kitchen-ware. They are made from 100% recycled glass.

      1. Somer

        Sounds delicious! Enjoy Nick! I’ve still got plenty of day light, I’ve got my work cut out for me though… Still need to do my VVP post :/ plus I’m a little worn out after yesterdays intense kitchen challenge, I think cookies will have to do and VVP can wait til tomorrow ;)

          1. Somer

            Save a slice for me!

            What is wrong with us? I was up past midnight last night getting my Iron Chef challenge one up. We’re not even getting paid….Are you ever going to go self hosted? I’m two minds about it. I like the comfort net of WP.

            Though it’d be a tragedy to make all these lovely things and not share.

          2. frugalfeeding

            Haha – I’m regularly up til 1AM doing this :D. I might, not yet – it’s more work and I don’t really understand the benefit of it… There seems little point… If it became lucrative probably.

          3. Somer

            Yeah, that’s the point of going self hosted, to get paid. I know a few people who rake in the dough through blogging (like big bucks), although my audience is pretty select. I doubt site advertisers through wordads or google ads do much, I think the real money is made through sponsorship.

            This has totally become a part time job. It’s unbelievable how much I put into it, The reward for now is seeing people want to make healthy lifestyle changes and bring joy through food, which is clearly important to me :) For now, that’s enough.

          4. frugalfeeding

            It has come in pretty handy with getting job interviews – everyone seems to be pretty impressed. I don’t care about making money through it at all. Perhaps someone will ask me to write a recipe book for them…

          5. Somer

            There you go, a Frugal Feeding cookbook is one I would purchase!

            That’s great it gets you props in the work place, as it should! :)

  4. The Healthy Flavor

    These look delicious. I love to use oats and almond flour in cookies too! Gives them such a nice texture and chew. I don’t like raisins unfortunately, but that can easily be fixed with chocolate chips! They look beautiful!

  5. skybunnies

    Yummmm I hate you for making me feel like baking a batch of my own sigh…I’ll definitely be back for the recipe after my fitness comp is over fo shizzle!! Thank you so much for dropping by my blog too- hope you enjoy reading my crazy rants (they’re only going to get crazier after my carbs are cut haha) x

  6. bumbleblue17

    These sound yummy! I will have to swap my paint brushes for a wooden spoon and given them a go – no ground almonds for me though – dreaded nut allergy which seems to get in the way of everything! Would this recipe still work without them?

  7. marymtf

    Forget the complicated, the only responsibility a cookie has is to be yummy. I’m not a fan of oat cookies, but I’m willing to make an exception here. The oatmeal biscuits I’ve come across haven’t had almonds, muscovado sugar or golden syrup in them. Plus the milk and cookie combination reminds me of the good old school days and a snack before settling down to homework. How can I I resist.

  8. Karista

    There really is nothing like a good oatmeal cookie. These look delicious and I love the addition of the ground almonds.
    This past summer I shopped at our local farmer’s market and there was a little bakery stand that sold oatcakes. I believe Irish oatcakes. The best little oatmeal treat I’ve ever had. Light, crispy, full of raisins and cranberries. Do you make these Frugal? I tried to reproduce but no luck. And I can’t seem to find the right recipe online. They were very thin, a bit crispy, almost as if they had been pan fried, but they were baked. Just thought you’d know a recipe or something of the sort. I’m now so addicted to them and the market is gone for the season. :( Along with the oatcakes.

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