Chocolate and Cranberry Oat Biscuits

    25 minutes

    Both white and dark chocolate chips are combined with cranberries to make this delightful oat biscuit that is perfect any time of the day.

    40 people made this

    Serves: 32 

    • 250g butter
    • 1 cup (155g) brown sugar
    • 2 eggs
    • 2 cups (185g) rolled oats
    • 2 cups (250g) plain flour
    • 1 cup (125g) wholemeal flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 1/2 cups dried cranberries
    • 1/2 cup white chocolate chips
    • 1/2 cup dark chocolate chips

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C. Lay a sheet of baking paper on a baking tray.
    2. In a medium bowl cream together the butter and sugar. Beat in the eggs one at a time.
    3. Combine the rolled oats, flour, wholemeal flour, bicarbonate of soda and salt. Gradually stir into the creamed mixture.
    4. Stir in the cranberries, white chocolate chips and chocolate chips. Drop by rounded spoonfuls onto the prepared baking tray.
    5. Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews in English (30)


    Beautiful receipe! It's always great when a receipe turns out exactly as stated, this receipe is deffinately a keeper! It makes a great amount of biscuits too which keeps the family goin for more than a couple of days the only adjustment made was I only used choc chips as I had no white choc - still turned out lovely! Thanx Diana  -  27 Feb 2014


    These cookies are delicious and keep getting better. Ok, so I sampled the dough and thought "this is pretty good stuff". then I tried one fresh out of the oven, it was warm and gooey and I thought "yum, this is a really tasty cookie." Well, now they've cooled a bit and the chocolate chips have set, and wow, the texture has improved what was already a tasty cookie. Silky firm rich chocolate, chewy tart cranberries, dough crispy on the outside, soft inside. The oatmeal and whole grain flour make me feel better about all the butter and sugar. And they are hearty, but they're not hockey pucks either they're still light. I am glad that took heed of the review that said these cookies don't spread and flattened them before baking. Thy this, its a good one.  -  12 Nov 2007  (Review from Allrecipes USA and Canada)


    This are simply 'omg' cookies... I followed the recipe exactly.. used my kitchen aid with no problem. I just rolled the dough into a ball in my hand and slightly flattened. They are wonderful!!!!  -  14 Jan 2008  (Review from Allrecipes USA and Canada)