The craving hit mid-laundry, mid-chaos.
Rain tapping on the window, socks mismatched, and a cat sitting squarely on the recipe card. I wanted something warm, chewy, sweet—but not showy. And I remembered Nigella’s oatmeal cookies. The ones that smell like school fairs and late-night tins in the cupboard you forgot you had.
How Nigella Makes It
Her version is gently sweet,both white and brown sugar, like a proper biscuit tin blend. Butter whipped soft, vanilla stirred through. The usual suspects: flour, baking soda, cinnamon. Then oats, raisins, and a handful of nuts if you’re feeling generous.
Where I Went Off-Recipe
They bake quick. Golden at the edges. Soft in the middle. Very polite. Very dependable.
I didn’t soften the butter properly,just mashed it half-heartedly with a fork. No electric beaters, no patience.
Used muscovado sugar instead of brown because it was what I found first.
Added more cinnamon than I should’ve. Felt right.
Skipped the nuts. The bag was sealed too tight and I couldn’t be bothered.
Dropped the dough with a tablespoon, not a teaspoon. They spread wildly. Like they had dreams.
What Happened in My Kitchen
The first tray stuck. I forgot the baking paper.
The second batch was better,edges crisped, middles just squidgy enough.
One of them broke in half as I lifted it. I ate it anyway. Quality control.
They smelled like cinnamon, butter, and belonging.
I left a few on the windowsill while the rain turned heavier.
How To Make Oatmeal Raisin Cookies
- Warm the Kitchen: Set the oven to 190°C (375°F). Let the heat chase off the afternoon chill.
- Cream the Butter and Sugars: Use a fork if you’re lazy like me. Mix until it looks like damp sand and smells like toffee.
- Add Vanilla and Egg: Crack it in, stir until the mix feels smooth-ish. It won’t be perfect. That’s okay.
- Stir in the Dry Things: Flour, baking soda, salt, cinnamon—tipped in with a soft cloud. Mix until it just comes together.
- Fold in the Rest: Oats, raisins, and chopped nuts if you’re inclined. I wasn’t. It still worked.
- Spoon Onto the Tray: Drop spoonfuls onto a lined tray. Leave space. They spread like gossip.
- Bake: 7–10 minutes, or until the edges go golden—not brown, golden. The smell will tell you when.
- Cool (If You Can Wait): Let them sit a minute on the tray, then move gently to a rack. Or your mouth. I won’t judge.
Helpful Little Tips
- Don’t overbake. They firm as they cool.
- A little extra cinnamon doesn’t hurt.
- If they fall apart,call them “oat clusters” and move on.
Keeping The Leftovers
They keep well in a tin for a few days,if they last that long.
Or freeze the dough in scoops. Bake straight from frozen. Add a minute or two.
Try More Nigella Lawson Recipes:
- Nigella Sweet And Salty Chocolate Cookies
- Nigella Chocolate Chip Cookies
- Nigella Linzer Cookies Recipe
Nigella Oatmeal Raisin Cookies Recipe
Description
There’s something old-fashioned about oatmeal raisin cookies inspired by nigella. The smell of cinnamon and soft sugar reminds me of packed lunches and rainy Sundays. They’re not dramatic. They’re not trying to be anything. Just sweet, warm, and good to have nearby.
Ingredients
Instructions
- Cream the Base: Mash the butter with both sugars until soft and sandy. Stir in the vanilla and egg until smooth.
- Add the Dry Bits: Fold in flour, baking soda, cinnamon, and salt. Mix gently—no need to beat it into submission.
- Finish the Dough: Tip in oats, raisins, and nuts (if using). Stir until it holds together in soft, speckled clumps.
- Bake the Cookies: Spoon onto lined trays, spaced apart. Bake at 190°C for 7–10 minutes, until the edges are golden and the middles look just set.
Notes
- Don’t overbake. They firm as they cool.
- A little extra cinnamon doesn’t hurt.
- If they fall apart,call them “oat clusters” and move on.