Sunday 13 August 2017

Oatmeal, Cinnamon and Sultana Cookies

I do love a good dunkable cookie with a steaming mug of preferred hot beverage and boy do these do the deed! They're quite fat little things, which actually supports them mightily well with their structural integrity in the whole dunking process. 
When I was deciding what type of cookie to make I thought that it was important not to deviate too much from the classics as there's no need to fix what ain't broken!

The moral goes the same with cookie making, let's face it you can either go one way or another with cookies, down the chocolate route or go with nuts, spices and fruit - or both! 

I stuck to what I know with the true combo that is oats, juicy sultanas, almonds for a bit of crunch and the warming sweet spice of cinnamon. As I know a lot of people aren't cinnamon's biggest fan, kinda a love hate situation, it can easily be taken out. Same goes with almonds, if you wanted to make it nut free or sub it for another; walnuts, pecans and brazils would also marry well into this recipe. 

Note: This recipe makes quite a decent amount of cookies so you may need to use several trays and bake them in batches. 

The cookies will keep well in an air tight tin for about a week, but you could freeze some of the dough ready in little balls and get them out to bake as and when you want some freshly baked, although bear in mind they will take longer to cook as baking from frozen. 

Oatmeal, Cinnamon and Sultana Cookies

Makes about 36 cookies


175g (3/4 cup) butter or margarine, plus extra for greasing
275g (1 + 1/3 cup) demerara sugar
1 egg
4 tbsp water
1 tsp vanilla extract
375g (2 + 1/2 cups) rolled oats
140g (3/4 + 1/3 cup) plain flour
1 tsp ground cinnamon
½ tsp salt
½ tsp bicarbonate of soda
80g (1/4 cup + 2tbsp) sultanas
60g (1/2 cup) whole almonds, chopped


Preheat the oven to 180°C/350°F/Gas 4. Line 2 baking trays with baking paper and then grease. Cream the butter and sugar together in a large mixing bowl, either by hand or with an electric mixer. When light and fluffy, beat in the eggs, water, vanilla until the mixture is smooth. With a wooden spoon, mix in the oats, flour, cinnamon, salt and bicarbonate of soda. Finally add in the sultanas and chopped almonds, mix until evenly distributed. 

Place tablespoonfuls of the cookie mix onto the prepared baking trays, spaced well apart. Leave them as little balls and there is no need to flatten them down. Bake in the oven for 15 minutes, or until golden brown. Leave to cool on the tray for a few minutes to firm up more before transferring to a wire rack to cool completely. 

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