Camilla Jessen
Crunchy, comforting, and full of flavor. these oat-packed cookies are a delightful twist for your holiday baking lineup.
If you’re feeling uninspired by the usual holiday cookie suspects, this recipe brings something new to the table.
These festive oatmeal cookies are rich with the warmth of cinnamon, the sweetness of raisins, and a satisfying crunch that makes them perfect for sharing or keeping to yourself.
Plus, they’re easy to adapt for gluten-free diets by swapping in gluten-free flour and oats.
If you are not a fan of raisins, you can swap them for dried cranberries or chocolate chips.
What you’ll need
- 100 g unsalted butter
- 100 g granulated sugar
- 125 g light brown sugar (or cane sugar)
- 1 large egg
- 60 ml buttermilk
- 200 g all-purpose flour (use gluten-free if desired)
- ½ tsp baking soda
- 100 g raisins
- 200 g rolled oats (gluten-free, if needed)
- 1 tsp ground cinnamon
How to make them
- Get the oven ready: Preheat to 180°C (350°F) and line two baking trays with parchment paper.
- Melt the butter over low heat, then pour it into a large mixing bowl along with both sugars. Stir until smooth and well combined.
- In a separate bowl, beat the egg and mix it into the butter-sugar blend. Add the buttermilk and stir again.
- Sift the flour and baking soda, then fold it into the wet mixture. Stir in the oats, raisins, and cinnamon until everything is evenly distributed.
- Scoop the dough onto your prepared trays using heaped tablespoons, spacing them about 4 cm apart. Gently flatten each mound with your fingers.
- Bake for 12–14 minutes, or until the cookies are golden and crisp on the edges.
- Let them cool for a few minutes on the tray, then transfer to a wire rack to cool completely.
Enjoy your cookies with a steaming cup of tea or hot cocoa. Perfect for a winter afternoon.
Source: Freundin; Jamie Oliver cookbook
