Oatmeal Biscuits

    32 minutes

    Oats help protect your heart by lowering cholesterol levels. These drop biscuits are easy to make and very delicious.

    123 people made this

    Serves: 48 

    • 1 cup (140g) plain flour
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon ground cloves
    • 1 cup (95g) traditional rolled porridge oats
    • 1 large egg
    • 1/2 cup (125ml) vegetable oil
    • 1 teaspoon vanilla essence
    • 1 cup (230g) packed brown sugar
    • 1 cup grated carrot (about 125g carrots)
    • 3/4 cup (120g) seedless raisins

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

    1. Preheat oven to 190 degrees C. Coat 2 large baking trays with non-stick cooking spray.
    2. Stir the flour, baking powder, salt, cinnamon and cloves in a medium bowl. Stir in the oats.
    3. Beat the egg, oil and vanilla essence in a large bowl. Beat in the sugar. Stir in the flour mixture in batches until evenly moistened. Fold in the grated carrot and raisins to make a stiff dough.
    4. Drop heaped teaspoons of dough onto the baking trays, spacing them about 5 cm apart.
    5. Bake until golden brown and slightly darker at the edges, 10 to 12 minutes. Leave the biscuits on the baking trays for 2 minutes. Use a metal spatula to transfer them to a wire rack to cool. Store in an airtight container for up to 1 week.

    Helpful hint

    • To freeze the dough for drop biscuits, dispense dough as directed on baking trays. Place trays in the freezer until dough is frozen solid. Transfer dough drops to a container.
    • To bake, put frozen drops on prepared baking trays. Thaw at room temperature. Bake as directed in the recipe.

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    Reviews in English (6)


    Great recipe - I added a bit more flour and baking powder as my first attempt made thin, big crispy cookies (possibly because my toddler helped and looked a bit like a snowman at the end of it!). Once I got the thick dough batter it made lovely cookies that I will definitely make again  -  10 Jun 2012


    I LOVE these bikkies!! I've made them twice now and found i needed to leave them in a couple of minutes longer. The first batch I made disintegrated, but they were the yummiest crumbs ever! By far my favourite now  -  21 Apr 2010


    Very yummy bickies. Not too sweet. Smelt very much like cloves when baking but the taste isn't at all overpowering. I used refined coconut oil as i didnt have veg oil.  -  29 Jan 2016