Raisin & Choc Chip Oat Biscuits

“I got this biscuit recipe out of Australian Good Taste magazine. I've made them a couple of times both with and without the raisins. Both times they have turned out crunchy and very tasty. If you make them without the raisins just add a few more choc chips.”
READY IN:
35mins
YIELD:
24-36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  2. Line 2 baking trays with non-stick baking paper.
  3. Place the raisins in a saucepan and cover with cold water. Place over low heat and cook stirring for 2-3 minutes or until just heated through. Set aside for 5 minutes to cool. Drain.
  4. Meanwhile, use an electric beater to beat together the butter and combined sugars in a bowl until pale and creamy.
  5. Beat in the egg, vanilla and cinnamon.
  6. Stir in the flour, bicarb soda and baking powder until combined.
  7. Add the raisins, oats and choc bits and combine.
  8. Spoon 1 tablespoonful quantities of mixture onto the lined trays, ollowing room for spreading.
  9. Bake in oven for 12-15 minutes or for a crisper finish bake for 15-18 minutes or until golden brown.
  10. Transfer to a wire rack to cool.

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