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Oatmeal Cookie Biscotti

The isn’t much I can say about these. The spicy taste of an oatmeal cookie with the crunchiness and longevity of a biscotti. How can you go wrong?

The oatmeal gives the cookie an even lighter texture than usual, so I found that dipping these was unnecessary (though still delightful). This is definately a new variation on my usual recipes that I will use again and again.

Oatmeal Cookie Biscotti
2 cups all purpose flour
1/2 cup quick cooking oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cardamom
3 eggs, room temperature
1 cup sugar
1 tsp vanilla
1/2 cup raisins or dried cranberries

Preheat oven to 350F. Line a baking sheet with parchment paper.
Whisk together flour, oats, baking soda, baking powder, salt and spices in a medium bowl. In a large bowl, beat eggs, adding sugar gragually, at medium speed until smooth and light, 1-2 minutes. Stir in flour mixture and raisins.
Drop spoonfuls of batter onto baking sheet and, with well floured hands, form into rectangular logs about 1/2 inch high. Sprinkle a few oats on top for decoration. Length and width are your perogative. Bake at 350F for 20 minutes.
Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm) and lay flat on baking sheet.
Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.
Makes 4 dozen.

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  • Ana
    August 20, 2005

    Oatmeal and biscotti is a winning combination. I was just reading my Portuguese cookbooks and it is amazing how many “biscotti” type cookies we have. We call them “palitos” (pahleetosh) meaning something similar to matchsticks and it is basically any cake made with little butter, cooked on a rectangular (or square) pan then cut in thin slices and toasted in the oven. Same concept.

  • Joe
    August 20, 2005

    Love biscotti! One thing we do to help speed up the extra baking time is to set them on their bottoms (so both cut sides are not on the baking pan) no flipping and reduces the drying time

  • Samantha
    August 20, 2005

    Yum Nic, those look great… I never thought of combining oatmeal cookies and biscotti.

    Hope all is well with you. The baking swap is jam-packed with folks… I’m up to 76. I don’t think I can send a package to everyone, that’d be alot of postage. But I’ll send something to a few folks. 😉

  • J
    August 20, 2005

    hi nic, those look swell, as always…have never had oatmeal in biscotti, though when i think about it, it sounds like a natural match…thanks for sharing the recipe…cheers,j

  • T
    August 20, 2005

    what a cool idea- its always good when you can sneak oats into a dessert!

  • Nupur
    August 21, 2005

    Your biscotti looks great! I tried making biscotti once but it was too “eggy”-tasting …have to try your recipe now and see if I have better luck this time.

  • joey
    August 21, 2005

    This looks great! I like a good biscotti but have never tried making them myself…I have a great supplier who I purchase them from. She is out of the country on holiday now though so maybe it’s high time I have a go at making them myself 🙂

    BTW, I just tried the Self-frosting (Nutella) Cupcakes you posted about previously…YUM! Will be posting my results soon 🙂

  • Anonymous
    August 21, 2005

    I’ll definately have to try these.

  • Lori
    August 21, 2005

    The name alone is enough to inspire. I also love it when I can get oats into baked goods. I must try these.

  • Clare Eats
    August 22, 2005

    brilliant again Nic 🙂

  • Nic
    August 22, 2005

    Whoa! I got behind on comments here, so I apologise. Thanks to everyone for the compliments. I admit that I always feel a little bit better about eating treats that have whole grains or oats in them. And by “feel better about eating” I mean “eat twice as many.”

  • dksbook
    August 23, 2005

    Absolutely loverly! I am famous for my biscotti, hoarding my favorite recipes (I never share them), and these are vey good, indeed. And, unlike me, you share!

  • Dawna
    August 23, 2005

    Nic, is it right that there’s no added fat in the recipe (other than what is in the eggs)? Or am I missing something. Because wooooeeeee, if these are low fat, I’ve got to make them soon. I’m on a real oatmeal jag right now.

  • Nic
    August 23, 2005

    dskbook – I think I would have some angry readers if I stopped sharing! But I do love to share. =)

    Dawna – Yes, they is no added fat to these biscotti. They would be good with walnuts in them, but, as is, they are very low in fat. I love how cruncy they are. And if you don’t over handle the dough, they stay very tender!

  • elizabeth
    August 25, 2005

    these are absolutely delish!! found the recipe earlier at work 😉 and baked em up when i got home.

    thanks for posting the recipe. these are def. a keeper.

    luv the blog btw 🙂

  • Dana Zia
    September 25, 2009

    Biscotti is one of my all time loves and oatmeal raisin cookies are my other fav, so here they are all perfect as one! Thank you so much. I WILL be making these!

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