Together with the American chocolate chip cookies, oatmeal raisin cookies are probably the best-known cookies in the world.

When the cookies were becoming prominent in the United States in the early 1900s, they came to be known as healthy by reason of containing oatmeal and raisins in the recipe. Nonetheless, the actual nutritional value of an oatmeal raisin cookie is equivalent to that of a chocolate chip cookie.

But the in the United States popular cookie actually comes from Scotland. It is a descendant of the Scottish oatcake and has similar ingredients. However, the cookies are less crispy that the original cake. The first recorded oatmeal cookie recipe was published in the United States by Fannie Merritt Farmer in her 1896 cookbook. While the original recipe did not contain raisins, their inclusion grew more common over time and stayed with it ever since!

But enough about the history part and let’s get to the recipe part! Since I don’t like really like raisins, I left them out.


  • 1 egg
  • 1 pack vanilla sugar
  • 200g brown sugar
  • 150g flour
  • Cinnamon
  • Salt
  • ½ banana
  • 150g rolled oats
  • 1 tbsp. baking soda
  • 75g chocolatee
  • 15ml oat milk/almond milk
  • 150g raisins

1.Preheat the oven to 180°C. The best setting is two-sided heat or circulating air.

2. Mix rolled oats, flour, baking soda, cinnamon, salt and raisins in a bowl. If you don’t like raisins like me, you can of course leave them out!

By the way, salt is added to increase the taste. The cinnamon, on the other hand, is only for the taste, so add as much as you want! I would recommend doing a little too little at first and adding more later, instead of doing too much the first time.

3. Mix the egg and half of a smashed banana in a second bowl. By the way, the browner the banana, the sweeter the taste! Add brown sugar and vanilla sugar as well.

4. Now you can add the sugar/egg mixture to the oat mixture and stir everything together. If the dough is too dry, add about 15ml of vegetable milk to make the dough a little stickier. Now is the time to add the chocolate.

5. The next step is to make small piles on the baking paper with two tablespoons. However, be sure to leave enough space between the piles.

6. Finally, put them in the oven for about 7-10 minutes and take them out if they are light brown in color.

I would recommend packing the cookies in the oven for 5 minutes and then regularly checking what the cookies look like.

As soon as the cookies have cooled, they can be eaten! Together with a cool drink or coffee, it’s the perfect afternoon snack. Good Appetite!