Luxury Oatmeal Cookies

    26 min

    These irresistible oatmeal cookies are an update on the classic. Perfectly spiced with cinnamon, nutmeg and cloves, they also feature banana, coconut and raisins.

    93 people made this

    Serves: 48 

    • 275g margarine
    • 150g dark brown soft sugar
    • 100g caster sugar
    • 1 egg, lightly beaten
    • 1 teaspoon vanilla extract
    • 200g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • 250g porridge oats
    • 2 ripe bananas, sliced
    • 220g raisins
    • 70g desiccated coconut

    Prep:15min  ›  Cook:11min  ›  Ready in:26min 

    1. Preheat the oven to 190 C / Gas 5. Grease baking trays, or line with parchment.
    2. In a large bowl, cream together the margarine, dark brown soft sugar and caster sugar. Beat in the egg and vanilla. Combine the flour, bicarb, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended.
    3. Stir in the oats, bananas, raisins and coconut, one at a time using a wooden spoon. Drop by rounded spoonfuls 5cm apart onto the prepared trays.
    4. Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking trays for 1 minute before removing to a wire rack to cool completely.

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    Reviews in English (95)


    These cookies were so easy to make and a BIG hit here...the only thing I did different was add some chopped pecans. I was so impressed with the fact these didn't spread out on the sheet, which is one of my pet peeves. I will definately be making these in the future, esp. around the holidays!  -  28 Jul 2007  (Review from Allrecipes US | Canada)


    These are really good! I quartered my banana slices and thought that it worked really well. I was also surprised that my cookies did not spread. They stayed in little balls. The second batch I flattened with a fork and liked the appearance much better. I will make these again!  -  24 Apr 2005  (Review from Allrecipes US | Canada)


    FANTASTIC!! My kids and I love these cookies!! I substituted whole wheat flour, crisco (for margarine--one kid is allergic to milk) and used craisins and dried blueberries instead of raisins. The crisco makes them more crispy and less cake like. This is definitely a keeper!!!!!!!! Thank you so much!!!!!!!!!!  -  18 Apr 2005  (Review from Allrecipes US | Canada)

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