Coconut, Walnut and Raisin Biscuits

    32 minutes

    What a flavoursome mix; toasted nuts, coconut, raising and chocolate all mixed into a sweet oat biscuits.

    133 people made this

    Makes: 60 cookies

    • 450g butter
    • 2 cups (400g) white sugar
    • 2 cups (440g) packed brown sugar
    • 4 eggs
    • 2 teaspoons vanilla essence
    • 3 cups (375g) plain flour
    • 2 teaspoons salt
    • 2 teaspoons bicarb soda
    • 6 cups (485g) quick cooking oats
    • 2 cups (335g) chocolate chips
    • 2 cups (240g) walnuts, chopped and toasted
    • 1 cup (95g) coconut
    • 1 cup (165g) raisins

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

    1. Preheat the oven to 180 degrees C. Grease baking trays.
    2. In a very large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
    3. Combine the flour, salt and bicarb soda; stir into the sugar mixture until well incorporated. Mix in oats, then stir in the chocolate chips, nuts, coconut and raisins.
    4. Drop by heaping teaspoonfuls onto the prepared baking trays. Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Let biscuits cool for a few minutes on the baking trays before removing to wire racks to cool completely.

    Preparation Hints

    Make sure to soften the butter and get the eggs to room temperature before starting. For plumper raisins, boil in water for a few minutes and cool before adding to batter. If you want to play around with different flavours of chocolate chips, feel free.

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    Reviews in English (131)


    I work as a baker in a very busy cafe and this has become our most popular cookie. Thank you for this wonderful recipe!I always get a nice thick chewy cookie with consistent results everytime. I don't care for raisins, so i have never used them, but always add toffee bits instead for wonderful results. I am not understanding why some of you are getting a flat cookie, but what i do is just make sure i always use butter, make sure it is not too warm, and i never measure it out because 1 lb is 2 need to measure. I also always make sure to use a shiny aluminum sheet pan (which almost always gives the best results for cookie spreading),and i top it with parchment paper instead of greasing the sheet. I typically use a #40 scoop for reg size, or #20 for jumbo cookies. I Bake them just until set, and they are the perfect size and texture. HUGE seller. Good luck!  -  10 Feb 2007  (Review from Allrecipes USA and Canada)


    Okay, so I know this is my own recipe, but that makes me entitled to a review, right??? I had a friend who made these for Bunco one night, and she said she makes a batch of the dough, rolls it in saran and freezes it. Just slice and bake. There was absolutely no difference in flavor (I have had these so many times I'm definitely and expert...) and the texture was perfect. As another reviewer said, these cookies ROCK! I normally make them with heaping tablespoonfulls, so the cookies are very large, but if you want to freeze them, you can make the rolls of dough to be whatever size you want.  -  23 Mar 2003  (Review from Allrecipes USA and Canada)


    Saw the recipe yesterday and made them this morning - GREAT COOKIES! I actually got 7 doz. cookies using a medium-sized cookie scoop that's probably equal to about 2 Tbsp. Will definitely make these often!  -  19 Oct 2002  (Review from Allrecipes USA and Canada)