Oat and Sultana Cookies Recipe
Quick Homestyle Biscuits with Easy Variations
This tasty oatmeal biscuit recipe is simple to make and easily adapted to make a variety of different flavours.
There is nothing like the smell of homemade cookies wafting from the kitchen. These cookies are guaranteed to please children and adults alike and can be adapted to different tastes by a few minor ingredient changes.
Children will love helping to prepare these cookies, especially if making the Choc Chip variation listed below. The oats make these homemade biscuits a healthier option that a standard choc chip cookie recipe. It is important to use only the old-fashioned rolled oats mentioned in the ingredients, rather than the instant or “quick” oats that are so useful at breakfast time, or the biscuits will not cook well.
This recipe will produce approximately five dozen cookies. They keep well in sealed containers in the pantry or can be frozen in small containers if needed at a later date. The cookies do spread when they are baking, so make sure that they are well spaced on the baking trays to allow room for them to expand.
Ingredients
- 1½ cups unsalted butter, softened
- 1 cup white (granulated) sugar
- 1 cup brown sugar, firmly packed
- 3 eggs
- 2 teaspoons vanilla extract
- 2¾ cups plain (all-purpose) flour
- ¾ teaspoon baking powder
- 1 ½ teaspoons baking soda
- 3 cups rolled oats
- 2 cups sultanas
Method
- Preheat oven to 190°C (375°F).
- Place butter and both white and brown sugars into a large bowl and cream with an electric mixer until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla extract and beat until combined.
- Sift flour, baking soda and baking powder into a large bowl. Mix with a wooden spoon until the mixture is well combined.
- Add rolled oats and sultanas and mix to combine.
- Drop rounded tablespoons of batter onto lined baking trays.
- Bake for approximately 10 minutes, until the biscuits are a golden colour.
- Remove from oven and allow to cool on the baking tray for 5 minutes before moving to a wire rack or cooling stand.
Variations
Choc Chip Oatmeal Cookies: Replace sultanas with 2 cups of white, milk or dark chocolate chips.
Sultana and Apricot Oatmeal Cookies: Replace one cup of sultanas with one cup of diced dried apricots.
Sultana, Coconut and Oatmeal Cookies: Replace one cup of rolled oats with one cup of desiccated coconut.
Oatmeal and Nut Cookies: Replace sultanas with 2 cups of chopped nuts. This is not recommended if planning to use the cookies for school lunches or gatherings where there may be people with nut allergies present.
Choc Ripple Oatmeal Cookies: Drizzle cookies with melted chocolate after they are cooled. Allow chocolate to set before serving.
