Glazed Oatmeal Raisin Biscotti
This Glazed Oatmeal Raisin Biscotti tastes just like your favorite oatmeal raisin cookie but in biscotti form. This crispy Oatmeal Raisin Biscotti is topped with a sweet glaze, making it the perfect biscotti with a big glass of milk!
If you love biscotti, try some of my other favorite homemade biscotti recipes like Chocolate Malt Biscotti, Eggless Coconut Chocolate Chip Biscotti, Blueberry Muffin Biscotti, Cranberry Orange Biscotti with Sourdough Discard, or Kamut Flour Biscotti.
A Quick Look At The Recipe
- Recipe Name: Glazed Oatmeal Raisin Biscotti
- Ready In: 1 hour 20 minutes
- Makes: 12 biscotti
- Main Ingredients: salted butter, dark brown sugar, all purpose flour, raisins
- Flavor Profile: cozy cinnamon, juicy raisins with sweet glaze
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Medium
- Why You’ll Love It: biscotti version of the classic oatmeal raisin, but with glaze!
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Why You'll Love This Recipe
- Nostalgic: This Glazed Oatmeal Raisin Biscotti tastes just like your favorite nostalgic oatmeal raisin cookie. But, I add a sweet glaze drizzled right on top. This makes this Glazed Oatmeal Raisin Biscotti boarder line better than plain cookies, in my opinion!
- Crispy & Sweet: I love biscotti because it's crispy and this one does not disappoint! Because of the crispy texture and sweet glaze, this recipe also holds a special place in my heart!
- Anytime Snack: I love enjoying this Glazed Oatmeal Raisin for breakfast or a mid morning snack with a big glass of milk. I love eating biscotti for breakfast, especially when it's a flavor like this Glazed Oatmeal Raisin Biscotti. There is something so simple about having a pastry like this for breakfast, and I love it.
Ingredients
- Dark Brown Sugar: I use my Homemade Dark Brown Sugar, but store bought also works.
- Eggs: Make sure to use large eggs, using eggs that are too small can result in dry cookies. And, using eggs that are too large can result in cookie spread, in this case, making biscotti flat.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Cinnamon: My favorite ground cinnamon is organic Korintje cinnamon. If you want to learn more about the different types of cinnamon, be sure to check out my post Best Cinnamon to Bake With.
- Baking Soda: I use baking soda because there's an acid in this recipe. Check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Raisins: I use organic raisins. If you are avoiding seed oils (like me!) be sure to use raisins without sunflower oil as it's very common. The Organic Sun-Maid Raisins are free of seed oils!
- Milk: I use organic milk in the glaze, but you can use nondairy milk or even water if you prefer.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- I use my stand mixer, but if you want to use a hand mixer you can ado that too.
- Be sure your butter is soft. I like to leave it out on the counter overnight or for a few hours before baking.
- If you have larger eggs, your biscotti may spread a little bit more which is okay. You can weigh eggs to ensure the right amount 1 egg is about (50 grams). But, it will still taste delicious even if it's a bit wider/longer. If your dough is sticky it could be because of this and you can add a little more flour too.
- If you don't have raisins feel free to use dried cranberries or dried blueberries instead!
- Feel free to add nuts like almonds, walnuts, or pecans. I'd recommend 85 grams in addition to the raisins.
- You could replace the raisins with chocolate chips if you want oatmeal chocolate chip biscotti.
- Many biscotti recipes say to use a serrated knife, but I find that a chef's knife works much better and you get cleaner cuts.
- Be sure to store in a cool, dry place. Do not store biscotti in an airtight container or under a dome as it can become soggy.
- Gluten Free – Use gluten free oats. Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend, I tested these with Namaste Organic Perfect FLour Blend.
- High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 15 minutes. Cut as instructed and bake again for 15 minutes.
How to Make Glazed Oatmeal Raisin Biscotti
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, and cane sugar.
- Mix on low until the mixture is completely combined and there are no chunks of butter.
- Add the eggs, and then the dry ingredients: flour, oats, cinnamon, baking soda, and sea salt in that order. Mix on low until a stiff dough forms.
- Add the raisins, and mix on low until combined.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
- Bake for 35 minutes or until the middle looks set, but not completely done.
- Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 thick slices, separate them, and bake again for 20 minutes. Allow to cool completely on the baking sheet and come to room temperature.
- To make the glaze: In a medium bowl, add the powdered sugar and milk. Whisk until a smooth glaze forms.
- Drizzle over the tops of the biscotti.
Ways to Enjoy Glazed Oatmeal Raisin Biscotti
- Enjoy with a big glass of milk (obviously!).
- Enjoy as a mid morning snack with an Iced Blueberry Latte or Creamy Vegan Chocolate Smoothie With Almond Butter.
- I love this with hot cocoa recipes like Chai Tea Hot Chocolate, Boozy Pumpkin Spice Hot Chocolate, or Caramel Hot Cocoa.
- This cookie makes a great addition to Salted Caramel No Churn Ice Cream!
Recipe FAQ's
Yes! I provide simple instructions in the Notes of the recipe to make this gluten free. I even link my top pick for gluten free flour, that was used in testing. Also, just be sure you are using gluten free oats. While some rolled oats are gluten free, some are also processed with wheat, so make sure to look for gluten free specific.
You can use allspice, cloves, or even nutmeg. They will all have a slightly different flavor, but will add some spice that will still be delicious in this recipe.
If your biscotti log is very flat after the first bake, it can mean your eggs were too large, which caused it to spread out more. You can always measure eggs by weight (1 large egg should weigh about 50 grams). If dough seems very sticky, you can add a little more flour too. Or, you shaped the log too flat to begin with.
Of course, if you want a more classic oatmeal raisin flavor without the glaze, then feel free to leave it off.
Homemade biscotti is best stored in a cool, dry place. I like to just leave them out on the counter on a plate and eat over a few days period. If you put biscotti under a cake dome or in an airtight container, then it can become soggy, so don't do that. If you live in a very humid climate, then I advise to store biscotti in the fridge.
More Oatmeal Cookie Recipes
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Glazed Oatmeal Raisin Biscotti
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 2 large eggs
- 255 grams all purpose flour
- 127 grams rolled oats
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 155 grams raisins
Glaze
- 142 grams powdered sugar (sifted)
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, and cane sugar. Mix on low until the mixture is completely combined and there are no chunks of butter.
- Add the eggs, and then the dry ingredients: flour, oats, cinnamon, baking soda, and sea salt in that order. Mix on low until a stiff dough forms. Add the raisins, and mix on low until combined.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
- Bake for 35 minutes or until the middle looks set, but not completely done.
- Remove from oven and let rest for 15 minutes. Trim off the edges, then slice into 12 thick slices, separate them, and bake again for 20 minutes. Allow to cool completely on the baking sheet and come to room temperature.
- To make the glaze: In a medium bowl, add the powdered sugar and milk. Whisk until a smooth glaze forms, drizzle over the tops of the biscotti.
- Store in a cool dry place for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- I use my stand mixer, but if you want to use a hand mixer you can ado that too.
- Be sure your butter is soft. I like to leave it out on the counter overnight or for a few hours before baking.
- If you have larger eggs, your biscotti may spread a little bit more which is okay. You can weigh eggs to ensure the right amount 1 egg is about (50 grams). But, it will still taste delicious even if it's a bit wider/longer. If your dough is sticky it could be because of this and you can add a little more flour too.
- If you don't have raisins feel free to use dried cranberries or dried blueberries instead!
- You could replace the raisins with chocolate chips if you want oatmeal chocolate chip biscotti.
- Feel free to add nuts like almonds, walnuts, or pecans. I'd recommend 85 grams in addition to the raisins.
- Be sure to store in a cool, dry place. Do not store biscotti in an airtight container or under a dome as it can become soggy.
- Many biscotti recipes say to use a serrated knife, but I find that a chef's knife works much better and you get cleaner cuts.
- Gluten Free – Use gluten free oats. Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
- High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 15 minutes. Cut as instructed and bake again for 15 minutes.
Nutrition
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1 1/2 cups cinnamon??????????????????????
Haha! That would be insane! No, it’s teaspoons 🙂 Apologies, I just changed my recipe card app and there’s been some glitches! Happy Baking!
Amazing! Perfect treat to dip in coffee or tea.
I don’t think I can drink coffee again without this biscotti! Super easy to make and so yum!!!
Can i ask for one bisccotti has almost 400 caleris
yeah, the nutritional info is pretty accurate 🙂 These are large biscotti as you only get about 12 per batch
Delicious! I cannot tell you how many compliments I received at a continental breakfast for church! I was a little surprised at how much these were enjoyed as it is simply a sophisticated oatmeal cookie with permission to dunk it in your coffee instead of milk, lol!
Haha, love this so much! Sometimes, the simple things done well is all you need 🙂 I’m so glad they were enjoyed!