Oat Biscuits with Cinnamon

    35 minutes

    This is a good basic biscuit recipe for oat biscuits with a firm texture, not too crumbly. You can customise it by adding raisins or chocolate chips to your preference.

    255 people made this

    Makes: 60 biscuits

    • 185g margarine
    • 1 cup packed brown sugar
    • 1/2 cup white sugar
    • 1 egg
    • 1/4 cup (65ml) water
    • 1 teaspoon vanilla essence
    • 1 cup (125g) plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon bicarb soda
    • 1 tablespoon ground cinnamon
    • 3 cups rolled oats

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. In a medium bowl cream together the margarine, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, bicarb soda and cinnamon then stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared baking trays.
    3. Bake for 12 to 15 minutes in the preheated oven. Cool on baking trays for a couple of minutes before removing to cool on wire racks.

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    Reviews in English (261)


    I've tried quite a few oatmeal cookie recipes, this has been by far the best one...although I used only 1tsp. of cinnamon, as I don't like them to cinnamon-y,it was the perfect amount if you prefer just a hint of spice to your cookie. everyone loved them..including my kids who don't like anything that may sound as if it has something healthy in it...the 2nd time I made them I added in a package of milk chocolate chips and 2 cups of chopped walnuts. it didn't make them to dry and they still came out perfect. thanks for the recipe I'll use from now on.  -  10 Nov 2006  (Review from Allrecipes USA and Canada)


    OK,OK, I"m not a baker, nor will I ever be..but this is a keeper and a great base recipie. The first time I used shortening...they were good, but the second time I used BUTTER and added dried cranberries and bittersweet chocolate chips, and they were simply OUT OF THIS WORLD!!!  -  22 Dec 2006  (Review from Allrecipes USA and Canada)


    theses cookies are awesome, I've made them both with and without chocolate chips. (Of course I didn't add the cinnamon when adding chips) I used a mini ice cream scoop to drop cookies on sheets, then after 10 minutes of baking, I flattened the puffed cookies slightly with an "egg flipper", then baked for 3 more minutes this made them super chewy inside and crispy on the edges absoulutely DELICIOUS just like the bakery this way! Thanks very much for the recipe Kristen!  -  08 Jun 2006  (Review from Allrecipes USA and Canada)