Raisin and Choc-Chip Oat Biscuits / Cookies

READY IN: 40mins
ImPat
Recipe by Chef floWer

These are beaut bikkies, Little Miss (DD) and I enjoy making them together. This is found in "Australia Good Taste - The Magazine from Woolworths" September 2006 edition.

Top Review by ImPat

Made these for the DS to take to his music recreation group were they were enjoyed. I did have to sub sultanas for the raisins, otherwise made as directed and baked for 15 minutes at 175C fan forced oven and I got 22 large biscuits/cookies. Thank you Chef floWer, made for Make My Recipe - Edition 10.

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C/350°F/Gas 4/Moderate.
  2. Line two 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 five minutes to cool. Drain.
  4. Meanwhile, use an electric beater to beat together the butter, caster sugars and brown sugar in a bowl until pale and creamy. Beat in the egg, vanilla and cinnamon.
  5. Stir in the flour, bicarbonate of soda and baking powder until combined. Add the raisins, oats and chocolate bits and combine.
  6. Spoon 1 tablespoonful quantities of mixture onto the lined trays, allowing room for spreading.
  7. Bake in oven for 12-15 minutes or until golden. Transfer to a wire rack to cool.
  8. For a crisper finish, cook these biscuits for 15-18 minutes or until golden brown.

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