Cherry Oat Biscuits

    20 minutes

    Liven up your oat biscuits with cherries! I use a beautifully sweet jarred maraschino cherry but have on occasions also used fresh cherries.

    31 people made this

    Serves: 30 

    • 3 cups (375g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 250g butter or margarine
    • 1 1/2 cups (330g) white sugar
    • 2 eggs
    • 1 tablespoon maraschino cherry juice
    • 1 teaspoon vanilla essence
    • 2 cups oats
    • 1/2 cup maraschino cherries, drained and diced
    • 1 cup chopped walnuts

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat oven to 180 degrees C.
    2. Sift together flour, bicarbonate of soda and salt.
    3. In a separate bowl cream together butter, sugar, eggs, cherry juice and vanilla. Stir in flour mixture and mix well.
    4. Blend in oatmeal, cherries and nuts; mix well.
    5. Roll into balls the size of walnuts and slightly mash down. Bake to a golden brown; 8 to 10 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (29)


    Based on what others had said about the weak cherry flavor I exchanged 1/2 of the butter for strawberry applesauce(which also helped cut the fat) and use 1 & 1/2 tablespoons of the cherry juice. The cherry flavor was more pronounced. Cookies turned out great - will make again.  -  13 Mar 2002  (Review from Allrecipes USA and Canada)


    Try using almond extract instead of vanilla for more "cherry" flavor. Good texture cookie. I added cherry icing.  -  31 Dec 2007  (Review from Allrecipes USA and Canada)


    I just made these.The 4 star rating attracted me.Thankfully,I made a tray of 8 cookies,"just to try." They were so bland,despite my adding extra cherry juice and almond extract.They probably could use some brown sugar in place of all white sugar.I'm going to try and salvage the rest of the batter and add some coconut and chocolate chips to the batter.I'm not sure why anyone would call these cookies chewy.They're actually quite dry.We'll see how it goes!  -  13 Feb 2009  (Review from Allrecipes USA and Canada)