18 Mar 2017

Oatmeal, Raisin and Chocolate Cookies by Jane Asher

Oatmeal, Raisin and Chocolate Cookies

Homemade Oatmeal Raisin Cookies Ready to Eat“Make sure you use nice small, neat chocolate chips (the ones in my range are a good size) and that the cake mix is thick. You can’t really put chocolate chips into a very airy, fluffy batter as they will inevitably sink: you need a thicker batter that has enough flour in it to support them.” – Jane Asher


Make about 18 cookies

  • 100g softened or spreadable butter
  • 100g soft light brown sugar
  • 50g castor sugar
  • 1 tsp of dark liquid honey
  • 1 egg, lightly beaten
  • 1 tbsp milk
  • 125g self-raising flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp cinnamon
  • 125g white chocolate buttons (or milk or plain, to taste)
  • 125 raisins
  • 175g medium oatmeal


  1. Pre-heat oven to 190°C (175°C fan assisted, 375°F, gas mark 5). Grease two 2 baking trays.
  2. Cream the butter, sugar and honey together, beating well until the mixture is pale and fluffy
  3. Add the egg and milk, little by little, beating all the time
  4. Mix the flour together with the baking powder, soda and cinnamon, then fold gently into the cake mix (or use pulse on the mixer)
  5. Stir in the oatmeal, raisins and chocolate. It’ll looks as if it won’t come together at first but it will
  6. With a spoon, put little piles onto the baking trays, using your hands to bunch the mixture together, if necessary. The cookies will spread and flatten as they cook.
  7. Bake for 12-15 minutes, until they are just starting to colour round the edges – no more, if you like them as chewy as I do. Don’t panic!! They will seem very mushy and soft as you take them out of the oven
  8. Allow them to cool on the trays for a few minutes until they are firm enough for you to move them gently onto a rack to cool completely (if you can bear to wait that long to eat them)

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