This raisin biscuit is a little different as the raisins are boiled first which makes them extra moist and delicious. Perfect if you like a spicy biscuit.
I was so disappointed with this recipe. I was to make it for my work mates as a Thankyou gift. I followed the recipe perfectly, and my 2nd batch needed alteration and still didnt turn out anything like an outmeal-raisin cookie. The cookies came out like mini-cakes. and my Husbands only response was a wierd facial expression and the Question "are you sure these arent gingerbread cookies?". Maybe they would be better baking in a pan, but then maybe it should havebeen called "Mini-Oatmeal & Raisin Gingerbread cakes". As for the Oatmeal, you could barely even notice there was Oatmeal in it, it seems that the proportions of the ingrediets are all wrong, and yes I triple checked everything written here. My advice: try a practise batch first and see what you think. - 19 Feb 2004 (Review from Allrecipes USA and Canada)
After I made the batter, it was far too liquidy for cookies. So... I added a cup of oats and it was still too wet to spoon out. So... I poured it all in a 9"x11" and baked it at 325 for 35 minutes. Scrumptious! Good luck trying to make cookies out of it, though! - 26 Jan 2003 (Review from Allrecipes USA and Canada)
I'm giving this recipe four stars because my hubby and kids rated it, as they thought these cookies were very good. I, on the other hand, did not like them at all. Even though I chilled the dough, they spread like crazy and turned out as flat as poker chips. I do like a chewy cookie, but these were actually goopey. I had to cool them for the longest time before I could get them off the sheet without falling apart and I had to bake them for much longer then the suggested 12 minutes. Maybe I did something wrong; my daughter Ash was going for an MRI today so I was a little preoccupied, but I believe I followed the instructions correctly. Sorry! - 20 Jan 2003 (Review from Allrecipes USA and Canada)