Delicious Mary Berry Oat and Raisin Cookies Recipe – Perfect for Teatime!

Welcome to my kitchen, today we’re baking oat and raisin cookies, inspired by Mary Berry’s classic recipes. These cookies are a mix of chewy and crunchy textures, filled with juicy, soaked raisins. Perfect for a cozy afternoon snack, they’ll also fill your kitchen with a delicious, homely scent. Let’s get started!

Mary Berry Oat and Raisin Cookies Recipe Overview:

These oat and raisin cookies are a rustic treat, ideal for filling up your biscuit tin. The recipe is straightforward and suitable for bakers of all levels. We’ll start by soaking the raisins, a simple trick that enhances their texture and ensures they don’t burn while baking. Expect to spend about 15 minutes on preparation and another 15 minutes baking. This recipe yields approximately 20-24 cookies, depending on the size you prefer. They’re perfect for sharing with family and friends or enjoying all by yourself with a cup of tea!

Ingredients

  • 150g raisins
  • 240g golden caster sugar
  • 180ml vegetable oil
  • 1 ¼ tsp ground cinnamon
  • 170g plain flour
  • 1 large egg, beaten
  • 1 ¼ tsp vanilla extract
  • ½ tsp bicarbonate of soda
  • 360g oats

Instructions

  1. Soak the Raisins: Begin by placing the raisins in a small bowl and covering them with warm water. Let them soak for at least 15 minutes. This process plumps them up and prevents burning while baking.
  2. Preheat the Oven: Preheat your oven to 180°C (160°C fan-assisted) or Gas Mark 4. Line a baking tray with parchment paper.
  3. Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil and golden caster sugar until well combined. Add the beaten egg and vanilla extract, continuing to whisk.
  4. Combine Dry Ingredients: In a separate bowl, sift together the plain flour, ground cinnamon, and bicarbonate of soda. Gradually add this to the wet mixture, stirring continuously.
  5. Add Oats and Raisins: Drain the raisins and gently pat them dry. Fold the oats and raisins into the cookie dough, ensuring they are evenly distributed.
  6. Shape the Cookies: Take spoonfuls of the mixture and shape them into balls. Place these on the prepared baking tray, leaving enough space between each for expansion.
  7. Bake: Bake in the preheated oven for 15 minutes, or until the cookies are golden brown.
  8. Cool: Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Pro Tips:

  • Pre-Soak Raisins: Soak the raisins in warm water before baking. This not only plumps them up but also prevents them from burning and adds extra moisture to your cookies.
  • Room Temperature Ingredients: Ensure your egg is at room temperature for better integration into the batter, resulting in a smoother cookie dough.
  • Do Not Overmix: Mix the dough just until the ingredients are combined. Overmixing can lead to tough cookies.
  • Even Spacing on Baking Tray: Space the cookie dough balls evenly on the baking tray to allow for even spreading and to prevent the cookies from sticking together.
  • Cooling is Key: Allow the cookies to cool on the baking tray for a few minutes before transferring to a wire rack. This helps them set properly and enhances their texture.

Storage Process:

After baking your oat and raisin cookies, let them cool down until they’re no longer warm. This helps avoid any sogginess later on. Then, pop them into an airtight container to keep them crisp and delicious. If you’re stacking them up, just slip a little parchment paper between each layer to keep them from sticking. Find a cool, dry spot in your kitchen to store them, and try to enjoy these homemade treats within a week for the best flavor and texture. Happy munching!

Also Try: Mary Berry Mince Pies Recipe

Nutritional Value (per cookie)

Calories: 140 kcal

Protein: 2g

Carbohydrates: 22g

Fat: 5g

Sugar: 12g

Fiber: 2g

FAQs

Can I use a different type of oil?

Yes, you can substitute vegetable oil with another neutral-flavored oil. Some options are canola or sunflower oil.

How long will these cookies last?

If you store these in an airtight container, they will be fresh for up to a week.

Can I add nuts to this recipe?

Absolutely! Chopped walnuts or almonds can add a nice texture. Add about 100g with the oats.

Is it necessary to soak the raisins?

Soaking the raisins is highly recommended.  Soaking prevents them from burning and adds moisture to the cookies.

Can I freeze the dough?

Yes, the cookie dough freezes well. Roll it into balls and freeze on a tray before transferring to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time.

Conclusion

These oat and raisin cookies are a wonderful treat, capturing the essence of home baking with their rustic charm and delicious flavors. The process of soaking the raisins truly makes a difference, ensuring each bite is moist and flavorful. Whether you’re a novice or a seasoned baker, this recipe is sure to please. Enjoy baking and indulging in these delightful cookies!

Oat and Raisin Cookies Recipe Mary Berry

Mary Berry Oat and Raisin Cookies Recipe

Prep Time 15 minutes
Cook Time 13 minutes
Course Snacks
Cuisine British
Servings 24 cookies
Calories 140 kcal

Ingredients
  

  • 150 g Raisins
  • 240 g Golden Caster sugar
  • 180 ml Vegetable oil
  • 1 ¼ tsp Ground cinnamon
  • 170 g Plain flour
  • 1 large egg beaten
  • 1 ¼ tsp Vanilla extract
  • ½ tsp Bicarbonate of Soda
  • 360 g Oats

Instructions
 

  • Soak the Raisins: Begin by placing the raisins in a small bowl and covering them with warm water. Let them soak for at least 15 minutes. This process plumps them up and prevents burning while baking.
  • Preheat the Oven: Preheat your oven to 180°C (160°C fan-assisted) or Gas Mark 4. Line a baking tray with parchment paper.
  • Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil and golden caster sugar until well combined. Add the beaten egg and vanilla extract, continuing to whisk.
  • Combine Dry Ingredients: In a separate bowl, sift together the plain flour, ground cinnamon, and bicarbonate of soda. Gradually add this to the wet mixture, stirring continuously.
  • Add Oats and Raisins: Drain the raisins and gently pat them dry. Fold the oats and raisins into the cookie dough, ensuring they are evenly distributed.
  • Shape the Cookies: Take spoonfuls of the mixture and shape them into balls. Place these on the prepared baking tray, leaving enough space between each for expansion.
  • Bake: Bake in the preheated oven for 15 minutes, or until the cookies are golden brown.
  • Cool: Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

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