There are some days when you just have the urge to bake cookies -whether it’s for joy of loading up butter with sugar, vanilla and cinnamon, for the guilty pleasure of licking raw dough off the spoon, or the utterly delightful smell of them baking – nothing can match them. I recently made a batch of my famous chocolate chunk cookies for a colleague’s birthday (and I’m afraid that recipe is staying a secret for now!) but I knew I had oats and sultanas in the cupboard, so a take on oatmeal raisin it was to be. I got a decent batch out of this recipe (though not quite the 24 she suggests), though I kept a small amount of the dough back to put in the freezer for emergencies (you know exactly what I mean!). This isn’t my own creation, but has been adapted from the recipe on Sally’s Baking Addiction, which I found I had to play around with a bit. they are simple and delicious, but I’ll report back another time as to how well they froze!
You will need:
230g salted butter, softened to room temperature
150g light brown sugar
50g dark brown sugar
50g caster sugar
1 tsp vanilla bean paste (more on this beautiful ingredient another day – use extract if you don’t have paste, but Sally uses 1tablespoon and assures us that it’s correct)
1 tablespoon golden syrup (Sally uses molasses, but I have a horrendous dislike of molasses)
190g plain flour (all-purpose, America)
1 teaspoon baking soda (bicarbonate of soda)
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
240g rolled oats
190g sultanas or raisins
1. Cream the butter with your electric beater/mixer until soft and fluffy.
2. Add sugar, syrup and vanilla and beat thoroughly.
3. Add the eggs and mix again until combined.
4. Add cinnamon and oats, mix.
5. Add flour and bicarb, mix until combined, then add the sultanas/raisins. It’s best to use an electric mixer as the dough will be very dense and sticky by this point.
6. Cover with cling film and chill in the fridge for 30 mins to an hour.
7. Preheat the oven to 170C fan/190C non-fan and prepare baking sheets/trays with silicone parchment or grease-proof paper. 2 trays at a time is probably enough per bake depending on the size of your oven, so this stage can be much more time consuming than making the dough.
8. Roll balls of dough slightly smaller than a golf ball (but it depends how large you want your cookies to be) and then flatten a little so they look more like small hockey pucks – this helps to speed up the baking and make sure they’ll be cooked through. Try to make sure your sultanas are fairly evenly distributed between the cookies.
9. Spread 3 – 4 cookies on each tray and bake for about 10 minutes, or until brown round the edges and cooked through. If the centre is still transparent, they’ll need a few more minutes. Allow to cool (they’ll harden a little) then enjoy! (They should still be chewy on the inside and will keep for around a week in an airtight container.