• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Cookbook recipes
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Easter
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Baking

Oatmeal Raisin Cookies (Soft & Chewy)

By:Nagi
Published:25 Jun '21Updated:27 Jun '21
343 Comments
Recipe v Video v Dozer v

If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Nicely crispy around the edges, studded with plump and juicy raisins, and buttery in taste with the faintest wisp of cinnamon, these cookies smell heavenly when they’re in the oven and also keep really well!

Overhead photo of freshly baked Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Being more of a savoury than sweet-toothed gal, I’m rarely a victim of the urge to buy cookies or sweet tarts lined up in temptation on the counters of coffee shops. Unless, that is, they have big and fat Oatmeal Raisin Cookies.

Here’s the thing: I’m all about fruit and spice oatmeal cookies, and they rate higher than chocolate chip cookies in my world. For me that magical mix of warm cinnamon and fruit studding a caramelly, chewy cookie just tastes like pure comfort and, well, home. Keep your Insta-friendly hipster cookies and call me a granny, I don’t care – just leave me all the Oatmeal Raisin Cookies!!

Hand picking up Oatmeal Raisin Cookies
Showing the inside of Oatmeal Raisin Cookies

Ingredients for Oatmeal Raisin Cookies

This is a recipe adapted fairly closely from a Cook’s Illustrated recipe. I read that it took them 6 months to come up with the perfect soft and chewy Oatmeal Raisin Cookie. I applaud them for their persistence, not least so we may feast on the sweet fruits of their labour!

Here’s what you need:

Ingredients for Oatmeal Raisin Cookies
  • Butter (at room temperature) – When recipes call for butter at room temperature or softened butter, the butter needs to be firmer than you probably think. Ideally it is 18°C / 64°F. This is soft enough to whip until creamy, but still cool enough such that when you touch it, you don’t end up with a slick of grease on your finger.

    Butter that is too soft can lead to cookies that split or spread too much in the oven. In fact, this is one of the most common problems people have when making cookies! 

    A quick way to bring butter to room temperature: Cut fridge-cold butter into 1.5cm cubes (1/2″ thick slices if you have a US stick of butter). Scatter on plate. Microwave 2 cups of cold tap water for 4 minutes on high. Remove jug, quickly put plate in, close door. DO NOT turn microwave back on. The residual heat will soften the butter in 5 minutes.

  • Baking powder – Most recipes call for baking soda / bicarb, or a combination of baking soda and baking powder. This recipe specifically calls for only baking powder which Cook’s Illustrated found makes the cookie chewier. So, just baking powder it is!;

  • Flour – Just plain / all-purpose flour. For this recipe, self-raising flour cannot be used in place of the flour and baking powder, because self-raising flour has too much baking powder in it;

  • Brown sugar AND white sugar – Brown sugar makes the cookie chewier and adds a pleasing caramelly note, while the white sugar gives the cookie crispy edges. The contrast some crispiness around the edges brings to the soft cookie centre is part of the magic of these cookies!;

  • Raisins – I like my raisins tender and plump, so I soak them briefly in hot water. This is not a step in the Cook’s Illustrated recipe, it’s just something I like to do – a personal preference!

  • Eggs at room temperature – The eggs need to be at room temperature and not fridge-cold, to ensure it incorporates properly into the cookie dough easily. A quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 min. Wipe dry, then use per recipe. 

    Egg size (“large eggs”): 50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 100-110g / 4 oz in total (including shell) or 90 – 100g / 3.6 oz in total excluding shell (useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need);

  • Cinnamon – The king of cookie spices! Just a hint in the mix so you know it’s there, but it doesn’t overwhelm. This is another deviation from the Cook’s Illustrated recipe. They omit it so you can taste the oats more. I cannot process that idea! I need the cinnamon!

  • Salt – Just a touch to bring out the flavour in sweet baked goods.


How to make Oatmeal Raisin Cookies

Part 1: Cookie dough

How to make Oatmeal Raisin Cookies
  1. Soak the raisins to plump them (this is optional);

  2. Drain the raisins then leave to dry, or pat dry to speed things up;

  3. Sift the dry ingredients into a bowl;

  4. Beat butter, sugar and egg: In a separate bowl, beat the butter until smooth and creamy. Then add both brown and white sugars and beat until fluffy – around 2 minutes on high using a handheld beater.

    Now beat the eggs in one at a time until incorporated;

  5. Add dry ingredients: Next, switch to a wooden spoon and mix the sifted dry ingredients in. I prefer doing this step by hand rather than the electric beater to ensure I don’t accidentally overwork the cookie dough, which would result in a tough cookie; and

  6. Oats and raisins: Lastly, stir in the oats and raisins. At this point the cookie dough will become quite thick and hard to stir. Dig deep to find the strength – it’s worth it!! 😂 (Just kidding, it’s not that hard! 😇)

  • Scooping Oatmeal Raisin Cookie dough
  • Oatmeal Raisin Cookie dough on baking tray ready to pop into the oven

Part 2: Rolling and baking

Cookie dough made, now it’s time to bake!

How to make Oatmeal Raisin Cookies
  1. Portion out cookies on to tray: Scoop 2 tablespoons-worth of cookie dough and place in a mound on a tray, for one cookie. An ice cream scoop with a lever or a cookie scoop will make this step speedy!

  2. Repeat: Repeat with the remainder of the dough. I like to portion all the dough out first on to trays before I start rolling because I just find it faster;

  3. Roll into balls: Wet your hands if needed to stop the dough from sticking. Lightly roll each dough portion into a ball. They should be around 5cm / 2″ wide;

  4. Squash dough balls: Distribute the balls across two trays lined with baking / parchment paper, ensuring you leave plenty of space between them (see photo #5). Lightly press each down to flatten. This is just to help ensure the cookies spread evenly, rather than leaving a mound in the middle;

  5. Bake: Place both trays in the oven with one tray on the middle shelf and the other on a shelf below, ensuring you leave 10cm / 4″ of space between each rack. Bake at 180°C / 350°F (160°C fan) for 11 minutes. Switch the position of the trays and bake for a further 11 to 14 minutes until cookies are golden on the edges and LIGHT golden in the middle. If you cook too long, the cookies will be crispier;

  6. Cool: Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.

Pile of Oatmeal Raisin Cookies with milk
Hand breaking Oatmeal Raisin Cookies

This recipe has been the only Oatmeal Raisin Cookie recipe I have ever used since I found it. It is absolutely perfect, in my humble opinion.

Having said that, I also came across this recipe for Oatmeal Raisin Cookies on a fabulous baking blog called Brown Eyed Baker, run by a talented lady named Michelle. That recipe is by a famous bakery in New York called Sadelle’s. Michelle thinks it is even better than this Cook’s Illustrated one (which I noticed she also has on her blog!) I, for one, trust her judgement on that call.

But there’s one big catch. The Sadelle’s recipe requires the cookies to be flattened onto the cookie sheet, then refrigerated for four days supposedly to enhance the depth of flavour. Yes, FOUR WHOLE DAYS!!!

So if that makes my preferred recipe the world’s second best Oatmeal Raisin Cookie, I’m totally ok with that because at least you can make these RIGHT NOW!!! 😉 – Nagi x


Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Hand picking up Oatmeal Raisin Cookies

Oatmeal Raisin Cookie (Soft & Chewy)

Author: Nagi | RecipeTin Eats
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Cookie
Western
4.93 from 98 votes
Servings16 – 18
Tap or hover to scale
Print
  • 301
Recipe video above. If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Crispy on the edges, buttery with the faintest waft of cinnamon and studded with plump juicy raisins, these keep really well and smell heavenly when they're in the oven.
This is a Cook's Illustrated recipe and they found the key to achieving this are: a) the size (these are larger than usual) and b) using baking powder, not baking soda.

Ingredients

  • 1 1/2 cups raisins (Note 1)
  • 1 1/2 cups flour (all purpose / plain)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon powder
  • 250g / 8 oz (2 sticks) unsalted butter , at room temperature (Note 2)
  • 1 cup brown sugar (packed)
  • 1 cup white sugar (granulated. Superfine/caster also ok)
  • 2 large eggs , at room temperature (Note 3)
  • 3 cups rolled oats (Note 4)

Instructions

  • Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
  • Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
  • Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
  • Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy – about 2 – 3 minutes.
  • Add eggs: Beat in eggs one at a time until incorporated.
  • Mix in flour: Use a wooden spoon to stir the flour mixture in.
  • Stir in oats and raisins: Stir in oats and raisins – this requires a bit of effort as the dough gets firm!
  • Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
  • Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 – 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
  • Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.

Recipe Notes:

1. Raisins – Measure raisins by packing them into the cup, then use your fingers to separate them .
2. Butter – Don’t let the butter get too soft. This is a common error with cookies and cakes that call for butter to be creamed. Target 18°C/64°F for the butter. This is soft enough to be whipped, but you should not be left with a thick, shiny slick of grease on your finger when you poke it. If you get greasy fingers, this means the butter is too soft which will cause the cookie to spread too much in the oven. 
If the butter is >20C/68F, I would chill the butter a bit before using.
3. Eggs – Need to be at room temperature and not fridge-cold, to ensure it incorporates easily. Quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 min. Wipe dry, then use per recipe.
Egg size (“large eggs”): 50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 100-110g / 4 oz in total (including shell) or 90 – 100g / 3.6 oz in total excluding shell (useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need);
4. Rolled oats are plain traditional oats, like this one I get from Woolworths (Australia). Do not use steel cut oats. Instant / quick oats can be used but the texture of the cookie will be a bit different because they are chopped smaller.
5. HIGH ALTITUDE BAKING: Readers at high altitude have reported that this recipe works fine with no adjustment!
6. Storage – Keep in an airtight container for up to 1 week.
7. Recipe source: Adapted from a Cooks Illustrated recipe. Note: 2 sticks of butter is 226g not 250g. However, Australian and UK/European cups are 250ml which is larger than American cups (226ml) so we need slightly more butter in grams to achieve the same outcome.
8. Nutrition per cookie.

Nutrition Information:

Serving: 66gCalories: 265cal (13%)Carbohydrates: 41.3g (14%)Protein: 3.6g (7%)Fat: 10.6g (16%)Saturated Fat: 6.1g (38%)Polyunsaturated Fat: 4.5gCholesterol: 41mg (14%)Sodium: 168mg (7%)Fiber: 1.9g (8%)Sugar: 23.7g (26%)
Keywords: Oatmeal Raisin Cookies
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published July 2016. Updated June 2021 with new photos, video and a streamlined recipe subsequent to further testing to improve the recipe!

For Cookie Monsters 🙋🏻‍♀️

  • World’s Easiest BEST Chocolate Chip Cookies

  • 3 Ingredient Peanut Butter Cookies

  • Shortbread Cookies

  • Anzac Cookies

  • Ricciarelli (Italian almond cookies)


Life of Dozer

Dozer with his friends post Winter-evening-beach session. It’s a photo from the Golden Retriever boarder where Dozer is boarding while I’m away in Tasmania! I think that’s him in the middle in a red robe…. not 100% sure! 😂

And from the original publication date:

No cookie dough for Dozer!!

Dozer Oatmeal Raisin Cookie
Previous Post
Miso-Glazed Eggplant
Next Post
Prawn Toast

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Picking up No bowl choc nut bars

No-bowl Chocolate Nut Bars

Pile of freshly baked Up-and-go breakfast muffins

Up-and-go breakfast muffins!

Overhead photo of Brown butter oatmeal choc chip cookies

Brown Butter Oatmeal Choc Chip Cookies (easy!)

More Baking

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




343 Comments

  1. Vanessa Baggio says

    August 13, 2016 at 2:16 pm

    5 stars
    Hi Nagi
    Made these this morning – my husband just announced these are the best cookies he has ever eaten!
    I used my ice cream scoop and ended up with 25 large cookies. Also used mixed spice as I realised I was out of Cinnamon. Lovely, soft ‘n chewy, just as you said!

    Reply
    • Nagi says

      August 15, 2016 at 10:10 pm

      Your husband ROCKS!!!! And you too obviously, for making them!!! So glad you enjoyed the Vanessa, thanks so much for trying my recipe! N x

      Reply
  2. Pauline says

    July 30, 2016 at 7:34 am

    5 stars
    Hallo Nagi
    Thank you for allowing me to be a “taster”. They are sooo good. I love raisins so to have them plus a soft and chewy consistency is superb. So many cookies are too dry and crunchy – a dentists delight as the fillings seem to drop out!! Not so with these chewy ones. Will make some soon.

    Reply
    • Nagi says

      August 1, 2016 at 2:02 pm

      Glad you approved of these Pauline!! Thanks! N x

      Reply
  3. Gloria | Food Oh Glorious Food says

    July 15, 2016 at 7:36 pm

    Guess who has oats that need to be eaten in their house?! I can’t wait to make these over the weekend. These cookies would be terrific to take on the bus in the mornings as my breakfast.

    I have dates in my house too. And dark chocolate. I may be tweaking your recipe to incorporate those substitutions.

    Yum yum yum!

    Reply
    • Nagi says

      July 18, 2016 at 11:10 pm

      Save the dates! I have sticky date pudding coming soon!!! 🙂

      Reply
  4. Sandra says

    July 14, 2016 at 10:38 am

    Hi Nagi, is it possible to substitute the raisins for choc chunks or craisins? I’m not the biggest fan of raisins but I love oatmeal cookies… Btw I love ur recipes, they are easy to follow and taste sensational ?

    Reply
    • Nagi says

      July 15, 2016 at 10:56 am

      YES YES YES!!! Thank you for the question Sandra, I will update the recipe with that tip!

      Reply
  5. Chelsey says

    July 11, 2016 at 11:16 am

    That’s good to know about Baking Powder vs Baking Soda! Soft and chewy cookies are the best kind 🙂 I love your tip about using an ice cream scoop too, thanks!

    Reply
    • Nagi says

      July 11, 2016 at 8:45 pm

      Ice cream scooper is so handy!!! 🙂

      Reply
  6. Omid Photography says

    July 11, 2016 at 9:51 am

    5 stars
    Yum, should try this. Thanks

    Reply
    • Nagi says

      July 11, 2016 at 8:43 pm

      Hope you do Omid!!! 🙂

      Reply
  7. Wanda Hinshaw says

    July 11, 2016 at 8:43 am

    Would be great if you would provide weight measures so we would have to contend with US vs other.

    Love your recipes otherwise.

    Reply
    • Nagi says

      July 11, 2016 at 8:42 pm

      Hi Wanda! I did include weights for flour etc – am I not understanding?? N x

      Reply
      • Wanda Hinshaw says

        July 12, 2016 at 3:46 am

        Nagi – thanks for your reply. I was only looking at US section of recipe. I know most people here prefer the volume measures. Maybe I’m not understanding the distinction. Wanda

        Reply
        • Nagi says

          July 15, 2016 at 7:59 am

          Hi Wanda! I’ve recently learnt that so I’m starting to provide weight and cup measures especially for baking recipes. If there is any recipe you would like to see translated please do let me know!

          Reply
          • Wanda Hinshaw says

            July 15, 2016 at 8:06 am

            Nagi –

            Thanks for your response. I found your blog recently but it is now the one on which I find most recipes of interest to me.

            Thanks!
            Wanda

  8. Claudia | The Brick Kitchen says

    July 10, 2016 at 5:44 pm

    I like the way you think – cookies I can have now beats cookies in 4 days time anyday!! If I did want to bake some straight away though and save some dough for later in the week, refrigerating or freezing rolled out balls would work?
    I have to admit that I have a bit (…okay, a massive..) sweet tooth so I would be very tempted to add in some dark chocolate chunks!! Hope your weekend was lovely xx

    Reply
    • Nagi says

      July 11, 2016 at 8:40 pm

      I know right??? Fab weekend, you??

      Reply
  9. Helen @ Scrummy Lane says

    July 9, 2016 at 10:10 pm

    Nagi, I’m so impressed that you’ve started baking for us lately… and doing so very well at it!

    I STILL haven’t tried making any proper American cookies (like, ever!), so this post has reminded me that I really must get around to it. And I must say, I’m usually unimpressed by the ones you can buy in UK supermarkets. They always taste cheap and too sugary.

    I’d be there sharing oatmeal raisin cookies with you in the coffee shop – yum yum!

    Reply
    • Nagi says

      July 11, 2016 at 8:39 pm

      OMG you totally have to!!! These are the BEST!! 🙂

      Reply
  10. Diane says

    July 9, 2016 at 10:42 am

    Hi Nagi these look deeelishus!
    Can you recommend a gluten free substitute for the oats?

    Reply
    • Julie says

      July 31, 2017 at 8:34 pm

      Diane, you can buy GF OATS By BOB’S RED MILL online at Amazon. BOBS Red Mull uses totally separate equipment for their GF Line. Oats are naturally GF but companies process them on the same equipment as other grains that are not thereby contaminating them with Gluten.

      Reply
    • Nagi says

      July 11, 2016 at 8:37 pm

      Thanks Diane! I am sorry to say though that I don’t know a GF sub for the oats 🙁

      Reply
  11. Mila furman says

    July 9, 2016 at 6:06 am

    Baby hands YAY!!! Yes yes I too love a nice oatmeal raisin!!! Love! And I love Cooks Illustrated! Their recipes really are GENIUS aren’t they?!? These look awesome Nagi… And poor Dozer 🙁 No cookie dough for him 🙁

    Reply
    • Nagi says

      July 11, 2016 at 8:33 pm

      I seriously learn so much from them!!

      Reply
  12. Marisa Franca @ All Our Way says

    July 9, 2016 at 4:36 am

    Proper etiquette demands that when there is something absolutely, positively deliciously desserty and sweet in front of you, you MUST eat it first. Yep!! That’s the rule. That way you have plenty of room, especially if you want to sneak in a second serving. See, if you’re too full to begin with, and you pack in another piece because it is sooooo good, that’s gluttony. But if you start off with the goodies, well that’s okay because you won’t pack in the regular type food. I have it all worked out. Have a great weekend.

    Reply
    • Nagi says

      July 11, 2016 at 8:32 pm

      HA HA! The Italian way!!!?? 😉

      Reply
  13. Barb Finch says

    July 9, 2016 at 4:15 am

    5 stars
    LOVE oatmeal raisin cookies – thanks for the recipe!! And yes, they must be chewy and moist. 🙂

    And 4 days? I’d need a 2nd fridge for that! Right now ours is stuffed with veggies from our CSA!

    Reply
    • Nagi says

      July 11, 2016 at 8:31 pm

      Think your fridge is stuffed?? You should see MINE!!!! 😉 N x

      Reply
  14. Dorothy Dunton says

    July 9, 2016 at 2:13 am

    Hi Nagi! I love a good soft oatmeal cookie…some cookies are meant to be crispy, but not oatmeal cookies! I’m not a fan of raisins, so I substitute dates whenever a recipe calls for raisins. The size is perfect! My second stomach only kicks in in the middle of the night and only when there is something sweet in the kitchen! 🙂

    Reply
    • Nagi says

      July 11, 2016 at 8:30 pm

      That’s a really neat idea Dorothy!!! I don’t always have raisins but I seem to always have dates!!!! 🙂

      Reply
  15. Sarah says

    July 8, 2016 at 10:42 pm

    I absolutely have a second dessert stomach! 😉

    I could easily eat a whole lot of these delicious looking cookies!

    Reply
    • Nagi says

      July 11, 2016 at 8:28 pm

      I ate way too many…..

      Reply
Newer Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top