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About a month ago we moved, and even though we have settled down and everything is quite organized, I still don’t feel completely at home. Sometimes I wake up in the morning and still feel a bit of a guest, but the second I see the cats sleeping beside me calmly I remember this is my house now and have a large smile on my face. I have no doubt that in a few days I will feel completely at home.

The new kitchen, and especially the new oven and stove, has undergone quite a few “test runs” in the past month. It was important for me to get to know my oven and make sure it bakes all kinds of pastries, cakes and cookies properly, and I decided to try a variety of recipes.

I made these following oatmeal raisin cookies to fill the cookie jar in the kitchen and spread a great home-baking smell all around the house. These are classic oatmeal raisin cookies I’ve long wanted to make. I added some ground cinnamon and coconut to the dough, and got great simple cookies – crunchy on the outside and a little soft on the inside, and absolutely the perfect treat next to a cup of tea.

Oatmeal Raisin Cookies

Photo: Natalie Levin

Oatmeal Raisin Cookies


  • 150 grams (3/4 cup) soft butter
  • 200 grams (1 cup) light brown sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 2 large eggs
  • 280 grams (2 cups) all-purpose flour
  • 1 tsp. baking soda
  • 200 grams (2 cups) oatmeal or whole oats
  • 100 grams (1 cup) ground coconut
  • 150 grams raisins
  1. Preheat the oven to 170c degrees, and line a baking tray with baking paper.
  2. In a mixer bowl fitted with paddle attachment, mix butter, sugar, vanilla, salt and cinnamon until a uniform, soft and creamy mixture is formed.
  3. Add the eggs one after the other, mixing between additions.
  4. Scrape the edges of the bowl with a spatula.
  5. Add flour, soda, oats, coconut and raisins, and continue mixing on low speed only until large chunks of dough are formed.
  6. Create walnut-sized balls and place on the baking tray.
  7. Slightly flatten the cookies with your hands.
  8. Bake for 10-15 minutes or until the cookies turn golden and set at the edges.
  9. Cool completely and store in a sealed jar.
  • Keep the cookies in a jar for up to 7-10 days.
  • Instead of raisins, you can use dried cranberries or blueberries in the same amount.
  • Instead of light brown sugar, you can use plain white sugar.
  • If you do not like cinnamon, you can omit it.