Cinnamon, Oat and Raisin Biscuits

    1 hour 27 minutes

    These are deliciously chewy raisin and oat biscuits with lots of flavour. You can also substitute wheat germ for some of the oats for a different texture and flavour.

    235 people made this

    Serves: 36 

    • 3 eggs, beaten
    • 1 cup raisins
    • 1 teaspoon vanilla essence
    • 250g butter, softened
    • 1 cup (220g) brown sugar
    • 1 cup (200g) white sugar
    • 2 1/2 cups (310g) plain flour
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 2 teaspoons bicarb soda
    • 2 cups rolled oats
    • 3/4 cup chopped pecans

    Preparation:15min  ›  Cook:12min  ›  Extra time:1hour chilling  ›  Ready in:1hour27min 

    1. In a small bowl combine the eggs, raisins and vanilla. Cover and chill for 1 hour.
    2. Preheat oven to 180 degrees C.
    3. In a medium bowl cream together the butter, brown sugar and white sugar. In a separate bowl, combine the flour, salt, cinnamon and bicarb soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next stir in the egg and raisin mixture then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared baking tray.
    4. Bake for 10 to 12 minutes in the preheated oven until the edges are golden. Allow biscuits to cool 5 minutes on the baking tray before removing to a wire rack to cool completely.

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    Reviews in English (270)


    Finally! After 30 years of many different oatmeal cookie recipes, I have hit upon one my husband really loves! Oatmeal cookies have never been his favorite because he likes chewy--not cakelike, not crispy--CHEWY cookies! He tentatively took one bite, then another and then started exclaiming, "These are really good! Wow! These are sooo good!" They are easy to make (ended up with about 6 doz.), freeze very well, and above all, THEY ARE CHEWY!!  -  22 May 2007  (Review from Allrecipes USA and Canada)


    I added an extra cup of oatmeal (I used the slow cook kind) and switched out half of the raisins for dried cranberries. I found the extra oatmeal made them chewier and not as crispy and flat.  -  28 Oct 2007  (Review from Allrecipes USA and Canada)


    Excellent cookies - great texture. A couple people mentioned the cookie was "cakey". They didn't follow the recipe then. Follow the recipe precisely and you will get a chewy cookie on the inside, a little crisp on the out. This includes the size in which you bake them in (teaspoon-size, no larger - they'll fan out as they cook). The flavor is outstanding. This is a definitely a keeper.  -  08 Mar 2008  (Review from Allrecipes USA and Canada)