Mary Berry Oat and Raisin Cookies Recipe

Mary Berry Oat and Raisin Cookies are a comforting classic that blend chewy oats with naturally sweet raisins in a buttery dough. Inspired by the reliable baking approach of Mary Berry, these cookies offer a warm, home-baked flavour that suits tea breaks, lunchboxes, and casual desserts. The texture sits between crisp and soft, with golden edges and a tender centre. Preparation is simple, baking time is short, and the results feel familiar in the best way.

What Are Mary Berry Oat and Raisin Cookies?

Mary Berry Oat and Raisin Cookies are traditional British-style cookies made with porridge oats, raisins, butter, sugar, and flour. The oats provide structure and bite, while the raisins add gentle sweetness and moisture. Unlike very crunchy biscuits, these cookies keep a soft chew that improves as they cool.

Other Popular Mary Berry Recipes

• Mary Berry Oatmeal Biscuits
• Mary Berry Spiced Orange Cake
• Mary Berry Coconut and Lime Cake

Why This Recipe Is Worth Trying

• Balanced texture – Chewy centres with lightly crisp edges.
• Naturally sweet – Raisins reduce the need for extra sugar.
• Everyday ingredients – Simple pantry staples.
• Quick bake – Ready in minutes once mixed.
• Family-friendly – Familiar flavours that suit all ages.

Essential Ingredients to Make Mary Berry Oat and Raisin Cookies

• Porridge oats – 150 g
• Plain flour – 100 g
• Unsalted butter (softened) – 150 g
• Light brown sugar – 125 g
• Egg – 1 large
• Raisins – 100 g
• Baking powder – ½ teaspoon
• Ground cinnamon (optional) – ½ teaspoon
• Salt – a pinch

Handy Kitchen Tools for Best Results

• Large mixing bowl – Makes combining ingredients easy.
• Electric hand mixer or wooden spoon – Both work well for creaming.
• Baking trays – Allow cookies to spread evenly.
• Baking parchment – Prevents sticking and burning.
• Cooling rack – Helps cookies firm up properly.

Step-by-Step Guide to Making Mary Berry Oat and Raisin Cookies

• Heat the oven – Preheat to 180°C (160°C fan) and line trays with parchment.
• Cream butter and sugar – Beat until light and fluffy for a tender cookie.
• Add the egg – Mix until smooth and fully incorporated.
• Mix dry ingredients – Combine flour, baking powder, salt, oats, and cinnamon.
• Bring the dough together – Fold dry ingredients into the butter mixture gently.
• Stir in raisins – Distribute evenly without overmixing.
• Shape and space – Roll spoonfuls into balls and place well apart on trays.
• Bake to golden – Cook for 12–15 minutes until edges turn lightly golden.
• Cool correctly – Rest briefly on trays, then move to a rack to cool fully.

What I Got Wrong (And How I Fixed It)

• Overbaking the cookies – Made them too firm, fixed by removing earlier.
• Crowded trays – Caused uneven spreading, solved by baking in batches.
• Uneven raisins – Corrected by mixing them in last and gently.

Healthier Version of Mary Berry Oat and Raisin Cookies

• Reduced sugar – Lower brown sugar to 100 g for lighter sweetness.
• Wholegrain option – Replace 25 g of flour with wholemeal flour.
• Smaller cookies – Shape smaller portions for controlled servings.

Ingredient Substitutions for Mary Berry Oat and Raisin Cookies

• Butter alternative – Baking margarine works at 150 g.
• Raisin swap – Use sultanas or dried cranberries at 100 g.
• Spice variation – Nutmeg or mixed spice can replace cinnamon.

Pairing Ideas: What to Serve With Mary Berry Oat and Raisin Cookies

• Classic tea pairing – Black tea balances the sweetness nicely.
• Coffee break – A mild latte works well with the oats.
• Simple dessert – Serve warm with vanilla ice cream.
• Lunchbox treat – Pair with fresh fruit for balance.

Expert Tips to Make Perfect Mary Berry Oat and Raisin Cookies

• Room-temperature butter – Blends smoothly and controls spread.
• Do not overmix – Keeps cookies tender rather than tough.
• Even spacing – Allows uniform baking and shape.
• Watch the edges – Light colour means a soft centre.
• Cool fully before storing – Improves texture and flavour.
• Bake one tray at a time – Ensures consistent results.

Creative Ways to Customize Mary Berry Oat and Raisin Cookies

• Chocolate touch – Add 75 g dark chocolate chips.
• Nutty crunch – Stir in chopped walnuts or pecans.
• Citrus note – Add orange zest for freshness.
• Seed addition – Mix in sunflower or pumpkin seeds for texture.

Storing Mary Berry Oat and Raisin Cookies the Right Way

• Room temperature – Store in an airtight tin for up to 5 days.
• Freezer-friendly – Freeze baked cookies for up to 1 month.
• Texture refresh – Warm briefly in a low oven if needed.

How to Reheat Mary Berry Oat and Raisin Cookies (If Needed)

Warm in a 150°C oven for 3–4 minutes or allow to come to room temperature naturally.

Nutritional Breakdown (Per Serving)

• Calories: ~190 kcal
• Carbohydrates: ~24 g
• Fat: ~9 g
• Protein: ~3 g
• Sugar: ~14 g

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FAQs

Why are my oat and raisin cookies hard instead of chewy?

Oat and raisin cookies turn hard if they are overbaked or left in the oven until fully firm. Removing them when the centres still feel soft allows them to set into a chewy texture as they cool.

How do I stop raisins from burning in oat and raisin cookies?

Raisins burn when they sit on the surface of the dough. Gently press them into the dough or ensure they are well mixed through before baking to protect them from direct heat.

Can I chill oat and raisin cookie dough before baking?

Yes, chilling the dough for 15–30 minutes helps control spreading and improves flavour, especially if the butter is very soft.

How do I know when oat and raisin cookies are baked properly?

The cookies are ready when the edges are lightly golden and the centres still look slightly soft. They will firm up as they cool on the tray.

Wrapping It Up

Mary Berry Oat and Raisin Cookies are the kind of bake that feels reassuring from the first bite. With soft centres, gentle sweetness, and a familiar oat flavour, they suit everyday moments and shared tables alike. Keep a batch on hand, and they tend to disappear quickly.