Oats Cookies



  • 100g 4 tbsp (60ml) peanut butter
  • 60 g ¼ cup (60 ml) soft tub margarine
  • 142 g ¾ cup (180 ml) sugar
  • 150 g 3 eggs, beaten
  • 45 g 3 tbsp (45 ml) low-fat or fat-free milk
  • 180 g 2 cups (500 ml) oats
  • 160 g 1 cup (250 ml) wholewheat flour
  • 2 g ½ tsp (2,5 ml) bicarbonate of soda
  • 80 g ½ cup (125 ml) raisins
  • ½ tbsp (7,5 ml) ground cinnamon or mixed spice


Preheat oven to 180 C. Line a baking tray with baking paper.

Beat peanut butter and margarine until well blended. Add sugar and mix well. Beat in eggs one at a time. Stir in milk.

Mix oats, flour, bicarb, raisins and cinnamon. Stir into sugar mixture until well blended.

Allow the mixture to stand for a few minutes. Roll into small balls and place on baking tray. Press down with a fork or spoon.

Bake for 10-15 minutes or until light golden brown. Allow to cool. Store in an airtight container and serve as a tea-time treat.

Substitute 3 tbsp of the flour with cocoa for a chocolate flavour.