Oat and Sultana Cookies

I've been making a lot of cakes recently, so it's nice to go back to biscuits. These cookies are slightly different to my standard chocolate chip cookie recipe, less chewy and more biscuity with crisp edges. What I really like about them though is that they can be made a day in advance and left in the fridge until convenient to bake. You should get about 16 big cookies out of this quantity of mixture, but you can make them bigger and smaller to suit your preference. Just remember to adjust your cooking times!

Prep time: 15 Minutes (Plus some chilling time)

Baking time: 18 Minutes

200g Unsalted Butter (Softened)

150g Dark Soft Brown Sugar

100g Caster Sugar

1 Large Egg plus 1 Egg Yolk

2tsp Cinnamon

100g Jumbo Oats

100g Sultanas

1/2tsp Baking Powder

1/2tsp Salt

225g Plain Flour

Right, let's get cracking! Cream together the butter and sugars, then beat in the eggs. Add in the cinnamon, then fold through the oats and sultanas. I add them at this stage as I find it easier to fold them through evenly. Sift in the baking powder, salt and flour and mix until thoroughly combined (This is a great bicep workout by the way!). Spoon the mixture onto some cling film, wrap it up and leave in the fridge for at least two hours.

Preheat the oven to 180C/350F/Gas 4 and line a large sheet with baking paper. Take the mixture out of the fridge, break off some of the mixture and roll into a ball, slightly larger than a golf ball. Place on the tray. Repeat, ensuring there is enough space between each cookie to allow them to spread. Bake in the centre of the oven for 18 minutes until golden brown, then remove and carefully pull the paper onto a wire rack to cool.

Repeat in batches until you've used up all your cookie dough. Once the cookies have cooled for about 20 minutes you should be able to remove them easily from the paper so they can cool completely on your wire rack. All finished!