Scroggins Biscuits (Cookies)

READY IN: 35mins
Recipe by Outta Here

A recipe from New Zealand.

Top Review by smellyvegetarian

These are yummy little guys! I love a mostly oatmeal-based cookie, and the addition of peanut butter is always welcome. I skipped the walnuts due to the fact that my peanut butter was crunchy, and also the raisins since my kids won't eat them. I did have some trouble with the dough spreading out during baking, but that could be because I halved the recipe? Who knows, they still tasted great and spread out cookies make for fantastic ice cream sandwiches! Made for ZWT 8: The Wild Bunch.

Ingredients Nutrition


  1. Heat oven to 350F (180C), with oven rack just below the middle. Line 2 baking sheets with parchment paper or a silicone liner.
  2. Beat the softened butter and the next five ingredients together in a large bowl.
  3. Sift in the flour and the baking soda, stirring with wooden spoon.
  4. Mix in the remaining ingredients, using a wooden spoon or your hands.
  5. Scoop about 1 tablespoon of dough and slightly flatten with hands for each cookie. Place onto prepared baking sheet, leaving some space for spreading, baking one sheet while you shape more cookies.
  6. Bake for about 12 minutes or until lightly browned. While cookies are warm, use a spatula to place them onto a cooling rack.
  7. When cool, store in an airtight container.

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