Oat and Sultana Cookies

These classic cookies are slightly crispy at the edges with a deliciously chewy middle, yum.  They are great for lunch boxes as they last for 3 days in an airtight container, I normally freeze half of the mixture though so I can make a fresh batch halfway through the week.

I like just a hint of cinnamon in these cookies as it has a tendency to take over, you can add more or leave it out all together if you prefer, allspice also works well.

Makes 24 Cookies

Ingredients

100g Soft Butter (spreadable is fine)

100g Caster Sugar

100g Light Brown Sugar

1 teaspoon Vanilla Extract

1 Egg

Quarter of a teaspoon Cinnamon

125g Plain Flour

1 teaspoon Baking Powder

75g Oats

100g Sultanas or Raisins

• Preheat the oven to 175C (fan) and line a baking tray/sheet with baking or greaseproof paper.
• Put the butter and both the sugars into a mixing bowl  and beat with a wooden spoon until combined.  Add the egg and the vanilla extract then beat again.
• Tip the flour, baking powder, cinnamon and the oats into the bowl, stir to combine into a dough then mix in the raisins.
• Spoon heaped teaspoons of the mixture onto the lined tin, leaving enough room around each one to allow for spreading.
• Bake in the preheated oven for 11-12 minutes until slightly golden brown on the edges and puffed in the middle.  Leave them to cool while still in the tin, they will sink back down and firm up within about 5 minutes, then you can transfer them to a plate or rack to cool completely.