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37Total Time
20Prep Time
17Bake Time

Oat and Raisin Cookies

4 Reviews

About the bake

This oat and raisin cookie recipe featured in the first series of Baking Mad with Eric Lanlard on Channel 4. Made and created by Eric Lanlard himself, this offers perfect baking inspiration.

37Total Time
20Prep Time
17Bake Time


  1. Step 1:

    Line two trays with baking paper and preheat oven to 170°C (fan 150°C, gas mark 3).

  2. Step 2:

    Using an electric whisk, cream both sugars with the melted butter until pale and fluffy. Add the whole egg and the egg yolk, along with the vanilla extract and blend again on a slow speed, until smooth.

  3. Step 3:

    In a separate bowl sift the flour, salt and bicarbonate of soda. Add this to the wet ingredients and fold.

  4. Step 4:

    Add the oats and raisins to this mixture and finally add the dark and white chocolate chips.

  5. Step 5:

    To ensure the cookies are all a similar size, use an ice cream scoop to scoop the mixture onto the lined trays (each cookie should contain about 2 tbsp mixture). Don’t press the mixture down and make sure you leave plenty of room between each cookies as they will spread as they cook.

  6. Step 6:

    Bake in preheated oven for 15-17 minutes then place on a cooling rack to cool.


    • 200g Unrefined dark muscovado sugar
    • 100g Billington's Unrefined Golden Caster Sugar
    • 175g Butter (unsalted) (melted and cooled)
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 1 Egg yolk(s) (free range)
    • 1 Egg(s) (free range)
    • 250g Allinson's Plain White Flour
    • 0.5 tsp Salt
    • 0.5 tsp Bicarbonate of soda
    • 100g Porridge oats (rolled.)
    • 100g Raisins
    • 25g Dark chocolate chips
    • 25g White chocolate chips

Nutritional Information

per 90g
  • 445cal Energy
  • 18g Fat
  • 11g of which Saturates
  • 63g Carbohydrates
  • 39g of which Sugars
  • 5.4g Protein
  • 0.49g Salt

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