Oat and Raisin Cookies


  • 100g Doves Farm Organic Self Raising Flour
  • 1 tsp cinnamon
  • 100g butter
  • 100g soft brown sugar
  • 1 egg
  • 100g FREEE Organic Porridge Oats
  • 50g raisins
  • oil, for baking tray


  1. Weigh the flour into a bowl, add the cinnamon and stir to combine.
  2. Put the butter and sugar into a large mixing bowl and beat until creamy.
  3. Break the egg into the bowl and beat until smooth.
  4. Add the prepared flour and cinnamon and mix well.
  5. Stir in the oats and raisins to make a stiff dough.
  6. Put the dough onto a piece of parchment paper, shape it into 20cm/8” cylinder wrap and chill until the dough is firm.
  7. Rub some oil around the inside of two baking trays and pre-heat the oven.
  8. Remove the firm dough from the fridge.
  9. Cut the dough into 7-8mm/¼-⅜” thick slices.
  10. Transfer the slices to the prepared baking trays, making sure they keep their round shape.
  11. Bake for 18-20 minutes.
  12. Cool the cookies on the baking tray for 3 minutes before lifting them onto a wire rack to finish cooling.
  13. Store cold cookies in an airtight tin.