The first time I made these cookies was about two and half years ago, way back when, before I started this blog.
I baked often back then, mostly cookies, and was looking to try an oatmeal raisin version.
I’m not a fan of crunchy cookies, so I was on the hunt for a thick, chewy version, and I hit a hole in one when I found this recipe on Smitten Kitchen.
I honestly don’t know what took me so long to make them for the blog.
They had been on my blog to-bake list since it’s formation. I guess I have just been far to distracted with all things Nutella, an abundance of chocolate recipes and all the possible variations of pie.
These cookies are beautifully thick, chewy, buttery, full of flavour and packed with oatmeal and raisins.
And just as a side note: Do things with oatmeal in them count as breakfast?
I totally think they should. Breakfast ingredients = breakfast cookies in my book.
So happy breakfast!
- 110g unsalted butter, softened (1/2 cup)
- ⅔ cup brown sugar, packed
- 1 egg
- ½ tsp vanilla extract
- ¾ cup plain flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ – ½ tsp sea salt, to taste
- 1½ cups rolled oats
- ¾ cup sultanas/raisins
- Line a couple of trays with baking paper.
- Using an electric mixer, beat the butter and brown sugar until combined.
- Add the egg and vanilla and beau until smooth.
- Turn the mixer onto a low speed, and add the flour, baking soda, cinnamon, salt and oats, just until incorporated.
- Stir in the sultanas.
- Use a small cookie scoop or tablespoon to scoop balls of dough on the prepared trays.
- Refrigerate the trays for 30 minutes, to ensure the cookies bake up thick.
- minutes into the chilling time, preheat the oven to 180 C (350 F).
- Bake the cookies for about 10 minutes, until the edges are golden and the centres still soft.
- Makes 18 small cookies.
- Happy baking!
Adapted from Smitten Kitchen.