Oatmeal and raisin cookies

I first encountered oatmeal raisin cookies only last summer when Mat and I were in Subway. I think I ate 3 in a row, they were so yummy and I was determined to get the recipe! The Subway cookies are made from a pre-made frozen dough by Otis Spunkmeyer which is unavailable to me. So, I had to carry out a series of experiments in order to get as close as I possibly could to the Subway cookie that I now was truly in love with. So, here is the closest recipe to them as I have got to so far! They are lovely and chewy in the middle and crisp at the edges and have the perfect balance of spice.

Makes 10 large cookies and the recipe can be halved/multiplied as you wish.


110g soft vegan margarine

55g caster sugar

55g soft light brown sugar

85g condensed milk (try soya or other non-dairy condensed milk for vegan option)

100g rolled oats (or 50g rolled oats and 50g oatmeal/oat flour)

75g Wholemeal or White Self-Raising flour

1 rounded tsp ground cinnamon

small pinch ground nutmeg/mixed spice

80g raisins or dried mixed fruit (or any dried fruit)


  • Preheat oven to 180°C, 350°F, Gas Mark 4.
  • Cream the margarine and both sugars until pale and fluffy.
  • Gently stir in the condensed milk only until combined.
  • If using all rolled oats, blitz 50g of them in a food processor until you get a texture like wholemeal flour (you can skip this and use all rolled oats but will have a more ‘bumpy’ look and texture to the cookies)
  • Mix in the oats, flour and spices followed by the raisins/other fruit.
  • refrigerate the dough for ten minutes
  • roll into 9-10 walnut sized balls and place on 2 baking trays well spaced as they will spread quite a bit.
  • Bake for 15 minutes until pale golden – remove and leave on the tray for 5 minutes or so before leaving to cool (or eat warm!) on a wire rack.

I have discovered that these cookies work beautifully baked altogether as one large cookie to be sliced. Great if you prefer cookie bars or if you are short of time, patience or energy! Simply double the recipe and bake in an 11 x 7″ pan (or similar) for about 20 minutes until the edges are golden, the top is dry and the dough is set. Leave to cool almost completely before slicing.

Nutritional information based on 10 cookies;

Nutrition Facts
Serving Size 57 g
Amount Per Serving



Calories from Fat

% Daily Value*

Total Fat


Saturated Fat


Trans Fat






Total Carbohydrates


Dietary Fiber





Vitamin A 9% Vitamin C 10%
Calcium 4% Iron 5%
Nutrition Grade B-
* Based on a 2000 calorie diet

Adapted from Nestle

This entry was posted in Cookies, Egg-free and tagged , , , , , . Bookmark the permalink.

3 Responses to Oatmeal and raisin cookies

  1. Pingback: Baking for Street Children « Poppy's Patisserie

  2. Pingback: Baking for Street Children Part II «

  3. Pingback: Homemade Condensed Milk «

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s