Oat and Raisin Biscuits

    25 minutes

    This is a classic biscuit and a tried and true recipe. This is an old stand-by that the whole family loves.

    1504 people made this

    Serves: 48 

    • 185g butter, softened
    • 3/4 cup (190g) white sugar
    • 3/4 cup (110g) packed light brown sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 1/4 cups (155g) plain flour
    • 1 teaspoon bicarb soda
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 2 3/4 cups (400g) rolled oats
    • 1 cup raisins

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

    1. Preheat oven to 190 degrees C.
    2. In large bowl cream together butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, bicarb soda, cinnamon and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased baking trays.
    3. Bake 8 to 10 minutes in the preheated oven or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

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    Reviews in English (1485)


    So easy to make and my kids love them.  -  09 Oct 2016


    Easy to make and tasty.  -  08 May 2016


    I'm changing my rating to a 2 star. I hadn't made these cookies in a while, and I forgot about my notes in my first review below. I didn't add the extra flour and baking powder this last time and this cookies ran like crazy! I now understand why some where so disappointed. The extra flour REALLY makes the difference. Without this alteration, the original recipe is not good. Hope this helps! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ In an attempt to make "perfect" cookies the first try, I read many of the reviews here. Guess what! It worked! These cookies are fantastic. I did soak the raisins by putting them in a colander, placing the colander in a saucepan and running hot tap water over them enough to cover them. I let them soak while preparing the dough. Another concern expressed in other reviews was that these cookies came out flat and ran into each other. To try and avoid this happening, I used 1/4 cup more flour and added 1/2 tsp. baking powder. These did not run at all, and are slightly poofy.  -  24 Dec 2004  (Review from Allrecipes USA and Canada)

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