I forget where I got the actual recipe from for these but somewhere in the great Internet ether I got the inspiration for these cute, cakey little cookies. The original recipe called for raisins but I find sultanas better as they remain a bit juicy.
- 225g unsalted butter
- 210g light brown sugar
- 65g granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 195g plain flour
- 1 tsp baking soda (same thing as bicarb of soda-normal people may know this but I had to ask James)
- 1/2 tsp ground cinnamon
- 260g rolled or porridge oats
- 140g sultanas
- Preheat oven to 180c (350F, gas mark 4).
- Beat butter and sugars until smooth. Add eggs one at a time. Beat in vanilla extract.
- In a separate bowl whisk together flour, baking soda, salt and cinnamon. Add to creamed mixture and beat until well mixed. Stir in oats and sultanas.
- Scoop on to a baking tray to about 1/2 inch thick. I tend to grease the baking trays then use greaseproof paper. I'm sure both isn't necessary but I find i easier to remove the cookies from the tray this way.
- Bake for about 14-18 minutes. Cookies are ready to remove from the oven when the are golden brown on the edge and soft in the centre.
This recipe will make roughly 25 cookies depending upon how big you blob the raw mix on the baking trays. I've stuck them in an airtight container and James is munching through them like there's no tomorrow.
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