Cinnamon Raisin Biscuits

    (943)
    1 hour 25 minutes

    Soaking the raisins in eggs and vanilla for an hour allows them to plump up and make these raisin biscuits especially soft and chewy.


    764 people made this

    Ingredients
    Makes: 72 biscuits

    • 3 eggs, beaten
    • 1 teaspoon vanilla essence
    • 1 cup raisins
    • 250g butter
    • 1 cup packed brown sugar
    • 1 cup white sugar
    • 2 1/2 cups plain flour
    • 1 teaspoon cinnamon
    • 2 teaspoons bicarb soda
    • 2 cups rolled oats
    • 1 cup pecans, chopped

    Directions
    Preparation:15min  ›  Cook:10min  ›  Extra time:1hour soaking  ›  Ready in:1hour25min 

    1. Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
    2. Preheat oven to 180 degrees C.
    3. In a large bowl, cream the butter, brown sugar and white sugar together. Sift together the flour, cinnamon and bicarb soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats and nuts.
    4. Drop by teaspoonfuls onto an unprepared baking tray. Bake for 10 minutes, or until lightly browned.

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    Reviews and Ratings
    Global Ratings:
    (943)

    Reviews in English (789)

    by
    857

    Okay, after reading the previous reviews, I think I have a few pointers. Anyone who is having flat cookies is probably not letting the butter soften naturally. This is definitely important - if you use the microwave to soften the butter your cookies will certainly flatten. If you are still having flat cookies you can try and use baking powder instead of baking soda. The next suggestion is to add at least 2 tsp. cinnamon (and possibly some allspice and cloves if you like those flavors - 1/2 tsp. of each). This recipe calls for rolled oats - but this does not mean traditional cooking oats - they are rolled oats also, but so are quick 1-minute oats and they will soften in the oven whereas the traditional oats will not. And whatever reviewer suggested mixing the dough with your hands was a genius. My hands worked so much better than a spoon. And make sure to use 3 jumbo eggs or 4 large eggs to give it enough to keep it together. These cookies when prepared correctly are wonderful. By far the best oatmeal raisin cookie I have ever made!  -  02 May 2006  (Review from Allrecipes USA and Canada)

    by
    359

    I made these after reading many of the reviews. I did modify the recipe a little, and the cookies were perfect...they look just like the picture and taste wonderful, and are not flat at all. First of all, for the people who have trouble with flat cookies, check the expiration on the baking soda. It is easy to have an expired box if you don't bake a lot. I had a new box, but still used one tsp. baking soda and one tsp. baking powder instead of two tsp. soda. I also used four eggs. After reading other reviews, I used two tsp. cinnamon and a few dashes of allspice, and 1/2 tsp. salt. Since I like to experiment, I used 1/2 cup pecans, and added some coconut and chopped dates. I refrigerated the dough for an hour before baking. My husband, whose favorite cookie is oatmeal raisin, says they are the best ever. Since the recipe makes so many, I experimented with some of the dough by adding chopped white chocolate to some of it and chopped semi-sweet chocolate to some of it. I baked all of the cookies for 9 minutes and they came out perfect. One tip: I always use parchment paper to bake cookies. Hope this helps with some of the problems I've read. It really is an excellant recipe!  -  29 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    277

    I'm feeling a little impatient with people who give a recipe 5 stars, saying it turned out great, and then go on to say that they changed just about EVERY single detail in the recipe. This recipe seems to have collected a lot of that type of "5 star" reviews. After looking through earlier comments, I did the following: added some allspice, added salt, used 1 more egg, used baking powder and baking soda instead of just baking soda, let the butter soften before use, halved the amount of white sugar and lined my cookie sheets with parchment paper. What I ended up with was some excellent cookies, but I DIDN'T USE THIS RECIPE, doggone it. Like many of those who have given this recipe 5 stars, I used a totally different recipe that was gleaned from previous user's comments and my own experience. The difference is I'm not going to give credit where it's not deserved.  -  12 Apr 2009  (Review from Allrecipes USA and Canada)

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