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Oat and Sultana Cookies

Name: Oat and Sultana Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 16
Ingredients: 100g (¼ cup + 3tbsp) unsalted butter, softened; 100g (½ cup) caster (superfine) sugar, see notes; 1 tbsp runny honey; 2 large eggs; 1 tsp cinnamon; 1 tsp mixed spice; 100g (¾ cup + 1 tbsp) plain (all-purpose) flour; 2 tsp baking powder; 160g (1 ½ cups + 3 tbsp) rolled oats; 100g (⅔ cup) sultanas (golden raisins)

Posted by Lisa | Sweet 2 Eat Baking on October 1, 2012

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Oat and Sultana Cookies: Embrace the flavours of fall with these spiced, chewy cookies, subtly enhanced with a touch of honey. Ideal for satisfying autumnal sweet cravings.

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Oat & Sultana Cookies Recipe

Don’t you hate rude people? It especially bugs me when people are rude but don’t even know they’re doing it, subtle rudeness.

For example, you’ve just picked up 4 bags of essentials from the supermarket with your 9-year-old daughter, and have to be at the school in literally 2 minutes to pick up the other daughter, and are rushing back to the car when…

You’re exiting the supermarket loaded with 4 shopping bags when some people are entering, so you politely wait for them to pass so you can exit. While you’re waiting, they enter and close the door behind themselves. Um, hello?
Next, you’re in the car exiting the supermarket car park when some people are attempting to cross the road. There are no traffic lights or any pedestrian crossings, and yet they look at you, see you approaching, and must think to themselves, “Let’s go anyway, she’ll stop.” and walk out in front of your car! HELLO?!

Gah! Needless to say, I was late and arrived home stressed.

I immediately reached for some of these oat and sultana cookies. The combination of cinnamon and mixed spice creates a cosy feeling that reminds me of sitting in front of a warm fireplace on chilly nights. Making me instantly at ease.

The oats and honey in these cookies makes them perfectly chewy with a cinnamon and mixed spices kick. The sultanas add a fruity edge. These cookies are beautifully rich and tasty.

The cookies were blissful, especially when paired with a steaming cup of European-style hot chocolate.

Warms your cockles! 🙂

Recipe Tips and Tricks

Butter Softening: Ensure butter is softened at room temperature, not melted, for the ideal cookie texture.
Egg Mixing: When adding eggs, beat them one at a time to achieve a consistent cookie dough.
Spice Distribution: Mix the cinnamon and mixed spice evenly into the dough to infuse every bite with that warm, comforting flavour.
Proper Scooping: Use a cookie scoop or spoon to ensure uniform cookie sizes for even baking.
Cooling Rack: After baking, let the cookies cool for a few minutes on the tray before transferring them to a cooling rack to maintain their chewiness.

How to Store Oat and Sultana Cookies

Store the cookies in an airtight container at room temperature for up to a week.

For longer storage, place the cookies in an airtight container and refrigerate for up to two weeks.

How to Freeze Oat and Sultana Cookies

Freezing:

Allow the cookies to cool completely after baking.
Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours).
Once frozen, transfer the cookies to an airtight container, placing parchment paper between layers to prevent sticking.
Label the container with the date for reference.

Thawing:

When you’re ready to enjoy them, remove the desired number of cookies from the freezer.
Let them thaw at room temperature for about 30 minutes.
Optionally, warm them in a preheated oven at 180°C (350°F) for 5 minutes for that freshly baked taste. Alternatively, reheat in the microwave.

Incorporating these tips and tricks will ensure that your “Spiced Chewy Oat and Sultana Cookies” turn out perfectly every time. Whether you savour them fresh out of the oven or from your freezer stash, these autumn-inspired cookies are bound to be a hit.

So, bake a batch, enjoy the cosy flavours of fall, and share the warmth with your loved ones.

Happy baking!

Yield: 16 cookies