Spiced Oatmeal Raisin Biscuits

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    Spiced Oatmeal Raisin Biscuits

    Spiced Oatmeal Raisin Biscuits

    (4822)
    27min


    4624 people made this

    These spicy oatmeal raisin biscuits make your kitchen smell wonderful while they are baking. Make sure you get some, because they don't last long!

    Ingredients
    Serves: 36 

    • 125g butter, softened
    • 125g copha
    • 1 cup (185g) packed light brown sugar
    • 1/2 cup (125g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 3 cups (470g) rolled oats
    • 1 cup raisins

    Directions
    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl, cream together the butter, copha, brown sugar, white sugar, eggs and vanilla until smooth. Combine the flour, bicarb soda, cinnamon, cloves and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking trays.
    3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from baking trays to cool completely. Store in airtight container.
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    Reviews and Ratings
    Global Ratings:
    (4822)

    Reviews in English (4817)

    0

    delicious!! i made this many times for my family and we LOOOVVVEE it!  -  10 Oct 2012

    by
    958

    Wow, look no further for THE BEST oatmeal raisin cookie recipe. I've tried 3 from this website and this one is the best- by a landslide. Husband said it was the best oatmeal cookies he ever ate, and his mom makes this for her speciality, and my cookies came out better. This is moist, chewy and perfectly sweet. I followed other's advice and used all butter, which gave a fantastic buttery flavor and this stayed moist for a good 3 days (maybe longer, don't know cuz it never lasts that long in our house). Just keep it in an airtight container. And definitely watch your cooking time. 9 minutes was perfect, 10 min. gave it more color and add more crispness to the edges. I like mine soft and moist and this gives it all--look no futher folks!  -  19 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    680

    These were very tasty cookies, I added another half teaspoon of cinnamon, a half teasoppon of nutmeg, and a 1/4 teaspoon of ginger. I also used all butter. I only left them in the oven for about 8 or 9 minutes so they would stay chewy after they cooled. when I left them in for 12 minutes they were hard as a rock when they cooled off!  -  16 Jan 2003  (Review from Allrecipes USA and Canada)

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