Raisin & Choc Chip Oat Biscuits

READY IN: 35mins
Recipe by Sazza

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.

Top Review by Annacia

Love these cookies :D. I skipped the raisins to help save on sugar and used Splenda and Splenda Brown for the sugars. For the oats I used a mix of old fashioned and quick and the chocolate was bittersweet chips. Mine were ready to come out of the oven sooner than stated, my oven does run hot but check anyway just to be safe. Really good! Made for PAC Spring 2013

Ingredients Nutrition


  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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