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Jamie Oliver’s oat and raisin cookies

If you ask me, it’s spring already. I know. Weather forecast said tomorrow it will snow. The Twelfth Night as yet to come and our cupboard is still full of Christmas products, but, for me, it’s spring. This is the way I live my life. After the First day of the year, I start feeling that the days are getting longer, the air gains a new smell. Maybe it’s all in my mind, but a new adventure has just begun, made up of new calendars and brand new diaries, so, for me, it’s spring or, at least, spring is coming with giant leaps.

Oat and raisin cookies

Obviously I can’t post recipes with asparagus, wild strawberries and fresh herbs. But remember, in a small corner of my heart spring is blooming. So, let’s come back for a while to a wintery earth and let me show you this recipe to make very simple cookies, found on the last issue of Jamie Magazine, along with another recipe that I’ll share in next days.

Oat and raisin cookies

Rolled oat and raisin cookies

You can gift-wrap these cookies for your children, even if at the beginning they were designed for a D.I.Y. Cookie Jar: a nice jar with all the ingredients ready to make cookies.

I don’t know how, but it happened. I warmed the oven, weighted all the ingredients, and in one hour I was nibbling at these rolled oat and raisin cookies, so grateful in my heart for Jamie’s simple and fun recipe.

Rolled oat and raisin cookies

3.42 from 17 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Riposo in frigo 30 minutes
Total Time 55 minutes
Course Cookies, Dessert
Servings 30 cookies


  • 115 g butter, at room temperature
  • 125 g cane sugar
  • ½ vanilla bean, seeds
  • 1 egg
  • 115 g all-purpose flour
  • 165 g rolled oats
  • 150 g raisins
  • ½ tablespoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon salt
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  • Beat the softened butter with the sugar and the seeds scraped from the vanilla pod with an electric mixer, until pale and fluffy. Mix in the lightly beaten egg.
  • Combine the rest of the ingredients with a spatula and mix until everything has been incorporated.
  • Refrigerate the dough for half an hour.
  • After 30 minutes, remove the dough from the fridge and preheat the oven to 180°C (355°F).
  • Make 30 ball shaped cookies with the help of a tablespoon and arrange them on a baking sheet lined with parchment paper, leaving room for them to spread. Flatten the cookies with the back of the tablespoon.
  • Bake for 12 - 15 minutes, until golden at the edges but still soft in the centre. Leave them to cool completely: when you remove them from the oven, they are still soft, but they will get firmer in a few minutes.
  • Keep them in a jar for a few days.
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More cookie recipes from the blog archive

  • Hazelnut, barley and cocoa cookies. This is a cookie meant to double the pleasure of the coffee and to break the silent pause with a crunching noise. We usually sit in the kitchen with the coffee cup in front of us, staring blankly at dad who’s eyeing you up and down to understand how the coffee was, whether it is convenient to grind it finer or to apply more pressure. The coffee, though, is supposed to remain the main character, so you need just a simple not too sweet cookie to enhance the roasted notes of coffee: hazelnut, cocoa and barley flour, nothing else is required.
  • Mead and dried fig cookies. In 30 minutes you can have a box of biscuits scented with honey and dried figs, one of those cookies you usually indulge on during holidays, when calories don’t count. Carve out 10 minutes for yourself, relax and enjoy a cookie in silence. Then collect all the crumbs with a finger, lick it, do not leave anything behind.
  • Oat and honey biscotti with walnuts and raisins. Oat and honey biscotti with walnuts and raisins are a twist on the classic Tuscan almond cantucci. They move from after dinner treat to breakfast cookies thanks to the whole oat flour, which makes them golden brown, to the honey, which makes them not overly sweet and marries beautifully the slightly bitter walnuts, to the raisins, tiny drops of sweetness.

Oat and raisin cookies

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This Post Has 19 Comments

  1. Dear Julsi,
    I would bet a zillion dollars I could not eat one! I would probably eat the entire tray. They look so moist and chewie. These are too good to leave on my desktop therefore you have inspired me to bake up a batch.

    Thank you for sharing. It would mean a great deal to me if you could take a peek at my website blog. Warmest regards, Wishing you a brilliant New Year!

  2. @ Cooking ninja: it has been my first time.. and I adore them!
    @ Kristen! it is absolutely a pleasure!
    @ Chocolate Shavings: thank you! I love your blog!!
    @ PTsaldari: here the words I was searching for! moist and chewie inside, but crisp outside! Running to see your website blog!

  3. I’m addicted to these cookies now and I can’t stop eating them, I’ve been eating 10 a day for the past two weeks. There’s something strange happening to my skin, I’m starting to smell like sugar and I’m worried. Children will be chasing me down the street trying to eat me and it’s all your fault, Jamie. Why did you have to make these, they are so chongly bongly!

  4. Me love the cookie. Can’t stop thinking about the cookie. cooooookie! Very Very Chongly Bongly.

  5. OMG, my love dem cookies. Me want cookie cookie sauce, me want cookie cookie sauce.

    Chongle Bongle Sauce!

  6. Hi, my girlfriend mentioned she saw these the other day and really fancied them. So I thought I buy her some for her birthday coming up, does anyone know where I can get Jamie olivers actual ones(preferably the ones with smarties I think she was talking about)
    Many thanks.

  7. i just made my 1st batch of cookies ever. and i love them. crunchy on the outside. Thank you for this beautiful recipe. love ’em!
    i think they are quite light too… or is that just me?

  8. Great recipe! Simply delicious and easy to make. I made them with raisins and some with a mix of raisins and cranberries, I’m thinking in doing when with chocolate chips too. If you do this recipe you’ll never buy supermarket cookies agian.

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