Raisin Oatmeal Biscuits

    25 minutes

    This is a deliciously soft and chewy oatmeal raisin biscuit. Easy to make and good to have around as a snack.

    73 people made this

    Serves: 36 

    • 100g shortening, butter or margarine
    • 1 cup (200g) white sugar
    • 2 eggs
    • 1/4 cup (65ml) milk
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup (165g) raisins
    • 1 2/3 cups (135g) quick cooking oats

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

    1. Preheat the oven to 190 degrees C. Grease baking trays.
    2. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the milk. Combine the flour, bicarb soda, salt and cinnamon, gradually stir into the creamed mixture. Add the raisins and quick oats; mix until just combined. Drop by rounded spoonfuls onto the prepared baking tray.
    3. 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 (68)


    I love this recipe! I'm not a good cookie baker and i've never made oatmeal raisin cookies but these turned out wonderfully! I used brown sugar instead of white and margerine instead of shortning. I also added an extra 1/2 tsp cinnamon and 1 tsp nutmeg as suggested by other reviews. They are so soft which is such a nice change from hard cookies! thanks so much!  -  12 Oct 2006  (Review from Allrecipes USA and Canada)


    Although these cookies had a good taste, these are not "chewy" cookies as described. They were cakey, which I find unappealing in a cookie. If you are looking for a chewy cookie, pass this one by and try another.  -  04 Oct 2006  (Review from Allrecipes USA and Canada)


    I just finished making these cookies, and I must say... they were delicious. I used butter instead of just shortening, and I ran out of white sugar, so I used brownulated sugar, and couldn't tell difference.Will definitely make again.  -  27 Jul 2004  (Review from Allrecipes USA and Canada)