Oat and Sultana Cookies

Oat and Sultana Cookies

I have to start this post by declaring that these are the most delicious cookies I have ever baked. Phew, that’s it out there! No, seriously, it has taken rather a few batches to perfect but I’m so happy with this recipe I just had to express it in some way.

These cookies are crisp around the edges but wonderfully soft, moist and a little chewy on the inside. This is what I was trying to achieve all those batches ago. The batter is lightly flavoured with cinnamon and stuffed with juicy plump sultanas. You could totally swap the sultanas for raisins, or any dried berries for that matter.

I love a bit of a baking adventure. Starting out with an idea then tweaking a recipe until it becomes delicious reality. I’ve tried different proportions of flour, different sugars, different baking temperatures, melted butter, creamed butter, more spice, no spice, just cinnamon…..

I made these cookies by hand, using a wooden spoon. An electric mixer would have made the job quicker and easier but I wanted to ensure that they could be made with the simplest of equipment, plus a bit of beating burns a few calories to make room for the cookies you’ll be devouring later!

Oat and Sultana Cookies

Oven 180 C / gas 4 / 350 F

A baking sheet lined with parchment, makes 15 - 16 cookies

• 175 g {1 + 1/2 stick} soft unsalted butter
• 75 g (1/3 cup} granulated sugar
• 125 g {heaped 1/2 cup} light muscovado or brown sugar
• 1 egg
• 1 tsp vanilla extract
• 200 g {1 + 3/5 cups} plain flour
• 1/2 tsp ground cinnamon
• 1/4 tsp bicarbonate of soda
• 1/4 tsp salt
• 125 g {scant 1 + 1/2 cups} rolled oats
• 125 g {3/4 cup} sultanas or raisins

Begin by beating the butter until smooth either with a wooden spoon or an electric mixer. Add the sugars and cream them together until well combined. Beat in the egg and vanilla.

Sift the flour, cinnamon, bicarb and salt into the bowl then mix in to form a dough.

Finally work the oats and sultanas into the dough with a wooden spoon. The dough will be quite stiff now so this is more pushing and smooshing rather than stirring.

Place golf ball sized spoonfuls of the dough onto the baking sheet. An ice-cream scoop will do the job well. Leave plenty of room for them to spread. I get 8 cookies on my baking sheet so I bake in two batches, reusing the parchment. 

Bake for 10 - 12 minutes.

They should be nice and golden around the edges and coloured a little on top. The trick is not to over-cook them, 10 - 12 minutes should be just long enough. I check them at 10, then rotate the tray and cook for a minute or so more.

Cool on the baking sheet for 5 minutes to allow the cookies to firm up, they will be soft when they first come out of the oven.

Transfer them to a wire rack to cool completely. Have a couple while still warm though, heaven.

They are pretty divine served warm for dessert with a scoop of ice cream and butterscotch sauce and they make a tasty, although not overly healthy, breakfast on the run!

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