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Serve warm with a glass of milk or cup of tea.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months. Thaw at room temperature or reheat in a low oven for a few minutes.
Variations:
Swap raisins for chocolate chips or chopped nuts.
Add shredded coconut for extra texture.
Sprinkle a pinch of sea salt on top before baking for a sweet-salty finish.
Use a flax egg to make the cookies egg-free.
FAQ:
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly softer and less chewy.
Can I make the dough ahead of time?
Absolutely. Chill the dough for up to 48 hours before baking. You may need to add 1–2 minutes to the bake time.
Are these cookies suitable for freezing?
Yes. Freeze the dough in scoops or freeze baked cookies in a sealed bag.
What if I don't have raisins?
You can leave them out or replace them with dried cranberries, chopped dates, or mini chocolate chips.
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