Oat and Raisin Biscuits with Nutmeg

    32 minutes

    In this oat and raisin biscuit recipe I substitute the usual butter or margarine with canola oil which makes them lighter and especially tasty.

    266 people made this

    Makes: 48 biscuits

    • 1 cup canola oil
    • 1 cup packed brown sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 cup (125g) plain flour
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 4 cups rolled oats
    • 1 cup raisins

    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. In a large bowl mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, bicarb soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared baking tray.
    3. Bake for 10 to 12 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews and Ratings
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    Reviews in English (267)


    I was afraid to try this new recipe especially since I dumped in a pricey amount of walnuts and standard and mini chocolate chips, but they came out GREAT! Since I am admittedly a sugar fiend, I found the cookies to be a little less sweet than I would like so I added about 1/2 cup of brown sugar for a total of 1 1/2 cups. The cookies received excellent reviews from the family both before and after the sugar adjustment, though. The exact quote from a grateful taste-tester was, "You outdid yourself this time." Since canola is one of the wiser choices in terms of fats, and walnuts also reside in the relatively benign family of fats alongside canola (let's not mention the chocolate chips I added, though) I recommend this delicious oatmeal cookie to everyone.  -  21 Oct 2001  (Review from Allrecipes USA and Canada)


    Wow! Delicious. I've really been cutting back on saturated/trans fats and was so pleased to see a recipe for cookies that had canola oil! I didn't have quite enough brown sugar (but close) and since I am always looking to cut fat in baked goods, I did substitue half of the oil with drained (which is key for using it for baking) unsweetened apple sauce. I really LOVE these cookies. The only problem I have with these cookies, is that it is going to be so hard not to eat too many!!! Thanks.  -  19 Apr 2007  (Review from Allrecipes USA and Canada)


    Really delicious alternative to traditional butter-laden oatmeal cookies. I was worried when I saw how crumbly the batter was (more like sticky wet granola), but I just went with it and they stick together to form soft, chewy cookies. If you bake them until they are almost burnt around the edges, they are nice and crispy on the outside!  -  01 Jul 2007  (Review from Allrecipes USA and Canada)