Raspberry Oatie Cookies

Ready in 35 mins

  • Serves 20, costs under £4.00
  • Cooks in 25 mins
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(Based on 1 serving of 50g)

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  • 11 Tablespoons Self Raising Flour, Level measuress (225g)
  • 12 Tablespoons Low Fat Spread (175g)
  • 9 Tablespoons Sugar (175g)
  • 1 Tub Raspberries, fresh or defrosted (300g)
  • 12 Tablespoons Oats (175g)

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Time Saver Tips

Can be made in advance and once cooled stored in an airtight container

Cost Saver Tips

Frozen raspberries can be cheaper

Tips for Kids

They can help with mixing and squashing the raspberries


Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Preheat the oven to 190°C / 170°C fan oven / 375°F / gas mark 5
  2. Put the flour into a bowl and mix in the low fat spread using fingers to rub them together
  3. Stir in the oats and sugar then rub in a little more
  4. Line a deep baking tin (20cm x30cm) with greaseproof paper and press half of the mixture into the tin
  5. Squash the raspberries slightly then scatter over the top of the mix
  6. Cover with the remaining mixture and press down firmly
  7. Bake in oven for 20-25 minutes or until golden brown
  8. Leave to cool for 10 minutes then cut into squares

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