Tried and trusted Raisin Oatmeal Cookies

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September 22, 2026 | 2:36pm

MANILA, Philippines — No matter how complicated our taste buds sometimes get and how complex some cookies get to try to please us, we always go back to our tried and trusted, good ol’ Raisin Oatmeal Cookies. It’s the taste and texture that comforts us. It brings us back to our childhood, where some of our fondest memories of home and family are securely kept.

Chef Jill Sandique, easily one of the best Filipino pastry chefs, drew from this thought when she recently conducted a baking demonstration for California Raisins at this year's World Food Expo 2026 (WOFEX 2026). It was a major food industry event that professional chefs, food manufacturers, and industry movers and shakers, as well as food enthusiasts and culinary students looked forward to every year.

Chef Jill presented California Raisins Oatmeal Cookies in her demo, and attendees simply swarmed around her as she showed them how easy it was to turn out a fresh batch of cookies and gave them a taste of their childhood treat as well.  

California Raisins Oatmeal Cookies

Ingredients:

3/4 cup + 2 tbsps. California Raisins (Dark)

3/4 cup + 2 tbsps. California Raisins (Golden)

1/2 cup unsalted butter, softened

1/3 cup granulated sugar

1/2 cup brown sugar, lightly packed

1 large egg

1/2 tsp. vanilla extract

1 tbsp. honey

1 cup + 2 tbsps. all-purpose flour, preferably unbleached

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 cup rolled oats

Procedure:

1. Preheat oven to 350°F. Line two half-sheet pans with parchment paper. Set aside.

2. In a bowl, cream together butter, granulated sugar and brown sugar until light. Add egg, vanilla and honey. Mix well.

3. Sift together flour, baking soda, baking powder and salt. Add to the creamed butter mixture. Add rolled oats and California Raisins (both), and blend well.

4. Scoop the cookie dough and form into balls. Alternatively, you may also form the cookie dough into two logs and wrap with plastic film. Chill until needed. Cut into 24 pieces then form into balls.

5. Arrange the cookie dough balls on the prepared half-sheet pans, giving enough space for each cookie to expand. Bake in preheated oven for 10 to 15 minutes, or until golden brown.

6. Remove from oven and cool completely. Store cookies in an airtight container.

Yield: 24 pieces

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