Oat Raisin Toffee Biscuits

    25 minutes

    The addition of crushed toffee bits are a great twist on this old fashioned oat and raisin cookie recipe. I'm sure you will find them very addictive!

    100 people made this

    Makes: 48 biscuits

    • 250g butter, softened
    • 1 cup brown sugar
    • 1/2 cup white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon cinnamon
    • 3 cups rolled oats
    • 1 cup raisins
    • 1 cup hard toffees, crushed

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

    1. Preheat oven to 180 degrees C.
    2. In a large bowl cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time then stir in the vanilla.
    3. Combine the flour, bicarb soda and cinnamon; stir into the creamed mixture. Blend in the oats, raisins and toffee bits. Drop by rounded spoonfuls onto the prepared baking tray.
    4. Bake for 8 to 10 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 (107)


    First, these are very good cookies. But after reading the other reviews I made the following changes; I substituted half the butter for margarine and added 1/2 tea. salt. I also used old-fashioned rolled oats. And I baked for 11 minutes and cooled on rack for 1-2 minutes. My cookies did not spread ... they were about 2 inches in diameter after baking. I did get a little over 4 dozen. Very very good cookies! Thank you for sharing!  -  17 Jun 2008  (Review from Allrecipes USA and Canada)


    These were good. If I made them again I would make sure that the toffee bars were in large chunks. I used toffee bits and I think the toffee was a bit lost in the finished cookie.  -  24 May 2004  (Review from Allrecipes USA and Canada)


    This is a very good recipe for a chewy oatmeal cookie, I partially flattened some for a crisp cookie. My husband and neighbors went wild for them.  -  17 Nov 2001  (Review from Allrecipes USA and Canada)