Soft Oat Biscuits

    55 minutes

    I prefer my oat biscuits to be a little softer rather than crispier. This recipe also works great with pecans in place of walnuts.

    24 people made this

    Serves: 36 

    • 1 cup raisins
    • 1 cup (250ml) water
    • 190g copha
    • 1 1/2 cups (330g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 2 1/2 cups (315gg) plain flour
    • 1/2 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 2 cups (300g) rolled oats
    • 1/2 cup (60g) chopped walnuts

    Preparation:45min  ›  Cook:10min  ›  Ready in:55min 

    1. Combine raisins and water in small saucepan. Simmer over low heat 20 to 30 minutes, until raisins are plump. Drain liquid from raisins into measuring cup. If necessary, add enough additional water to raisin liquid to measure 1/2 cup. Set drained raisins and 1/2 cup raisin liquid aside to cool.
    2. In a large mixing bowl beat copha, sugar, eggs and vanilla with an electric mixer until smooth and creamy. Stir in reserved 1/2 cup raisin water.
    3. Sift the flour, baking powder, bicarb soda, salt, cinnamon and cloves into a separate bowl. Stir flour mixture into copha mixture with a spoon. Stir in oats, nuts and reserved raisins; mix well.
    4. Drop dough by rounded teaspoonfuls about 5cm apart onto ungreased baking trays. Bake in a preheated 190 degrees C oven 8 to 10 minutes, or until lightly browned. Note: These biscuits freeze well.

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    Reviews in English (20)


    WOW! My mom and I made this cookie tonight, as we were looking for a raisin oatmeal cookie that wasn't so...bland. This recipe is FABULOUS!! Soaking the raisins makes them plump and soft (and not so raisin-like) and the cinnamon adds a great kick. We also added half a bag of Hershey's Cinnamon Chips to the mix and oh my goodness. You MUST try it. I think we have a new favorite cookie.  -  19 Dec 2003  (Review from Allrecipes USA and Canada)


    This cookie reminded me of some my mother made called Oatmeal Rocks. They stay in a mounded shape and don't get real brown. They are softer than the ones my mother made and I like a soft cookie. I would make them again!  -  19 Jul 2002  (Review from Allrecipes USA and Canada)


    This is a Great Recipe,they are very moist and chewy, and the taste is just right!!  -  02 Mar 2000  (Review from Allrecipes USA and Canada)