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Raspberry Oatie Cookies

Preparation: 10 mins

Cooking: 25 mins

Serves 20, costs under £4.00


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

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

Nutritional Information