Oat raisin choc biscuits

My mum makes the best biscuits and these are no exception. Chock-full of oats, raisins and chocolate chunks, they're perfect for school lunches, afternoon treats or whenever you're craving a sweet snack!

By Nici Wickes
  • 15 mins preparation
  • 15 mins cooking
  • Makes 24
  • Print


  • 85 g butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 cup flour, plus 1 tbsp extra
  • 1/3 cup rolled oats
  • 1/2 cup raisins
  • 1/3 cup chopped dark or milk chocolate


  • 1
    Preheat oven to 180°C. Line two trays with baking paper.
  • 2
    Cream the butter and sugars until pale and creamy. Beat in the egg until incorporated, then stir in the remaining ingredients. Make sure the flour is well mixed in.
  • 3
    Roll tablespoonfuls of dough into a ball and place on your tray, allowing plenty of space between each for spreading. (I usually get about 9-10 on each tray.) Flatten the balls with your palm to 1cm thick and bake for 6 minutes. Remove the tray from the oven and tap firmly on your benchtop to take the air out of the cookies, then return to the oven for a further 6-8 minutes or until golden brown. Remove and cool slightly before cooling on a wire rack. Repeat with any remaining dough.
  • 4
    Enjoy these chewy cookies!


If the cookie dough is too soft, chill it for a few minutes before rolling to make it easier to handle.

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