Oat and currant cookies

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Serves: 38 (approx 28g each)

Category: Biscuits and Slices


  • ½ cup caster sugar
  • ½ cup brown sugar
  • 1 cup polyunsaturated margarine
  • 1½ teaspoons vanilla essence
  • 2 medium eggs
  • 1 cup plain flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2½ cups rolled oats
  • 1½ cups currants


  1. Preheat oven to 180’C. Line a baking tray with grease proof paper
  2. Cream sugars, margarine and vanilla with electric mixer until light and fluffy
  3. Beat in eggs; don’t over beat
  4. Stir in flour, baking powder and cinnamon
  5. Stir in oats and currants
  6. Roll into small walnut sized balls. Place on tray, leave round for a more solid cookie or if you like your cookies flat and crispy, flatten slightly with a fork
  7. Bake for 10 – 15 minutes or until brown, transfer to rack to cool.

Nutrition information panel

Nutrient Per Serve Per 100g
Energy 408kJ 1422kJ
Protein 1.46g 5.08g
Total fat 3.71g 12.93g
Saturated fat 0.68g 2.384g
Carbohydrate 14.5g 50.62g
Sugars 9.56g 33.30g
Dietary Fibre 1.05g 3.66g
Sodium 59.8mg 208.2mg

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