170g butter, softened
1 cup light brown sugar
1 egg
1tsp vanilla extract
3/4 cup plain flour
1/2 tsp bicarb soda
1/2 tsp salt
1/2 tsp cinnamon
3 cups rolled oats
1 cup sultanas

  • Wash hands.
  • Preheat oven to 180°C.  Prepare baking tray by lining it with baking paper.  Set aside.
  • In the bowl of an electric mixer, beat together the softened butter and brown sugar for about 2 minutes until it is really well combined.
  • Add the egg and the vanilla and beat for another minute.  Remove the bowl from the electric mixer.
  • Sift in the flour, bicarb soda, salt and cinnamon.  Use a wooden spoon to stir everything together.
  • Stir in the rolled oats and sultanas.
  • Place spoon fulls of the mix onto the baking paper making sure that there is at least 4cm space between each one so that they have space to spread.
  • Wet your fingers or use a fork and gently press the cookies until they are about 1cm thick.
  • Bake the cookies for 12 to 15 minutes or until they are golden brown.  Remove from the oven and after a couple of minutes, use a spatula to place them on a wire rack to allow them to cool.
  • Makes 24.

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Eat Occasionally