02 Sep Chewy Sultana Oatmeal Cookies
Every family has a favourite cookie, which will always be the oatmeal cookies and better with sultanas for my kiddo, that is a sultana lover, but you can use raisins without a problem or change for other dry fruit or chocolate chip. That the good thing about this simple recipe is that you can use whatever you love or have as a leftover in your pantry to mix with the oatmeal dough.
If you are looking for chewy oatmeal raisin cookies, this is the recipe for you because it has the hard crust from the quick oats but the chewiness of the brown sugar inside. For me is the perfect combination for homemade cookies.
Ingredients:
- all purpose flour
- baking soda
- baking powder
- salt
- cinnamon
- nutmeg
- unsalted butter
- brown sugar
- sugar
- large eggs
- vanilla extract
- instant oats
- Sultanas
First, you should preheat the oven to medium temperature and prepare baking sheets with parchment paper.
Sift the dry ingredients in a medium bowl: flour, baking soda, baking powder, salt, cinnamon and nutmeg; and set aside.
In a separate bowl, beat the unsalted butter with brown sugar and white sugar with an electric mixer or hand mixer over medium speed. Add the vanilla and eggs to the mixture, beating well after the addition.
Incorporate the flour mixture into the wet ingredients and mix well. Finally, incorporate by hand the oats and sultanas.
Scoop the dough with a cookie scoop and form balls by hand, and flatten them over the prepared baking sheet. Bake the cookies for 12-14 minutes and medium temperature.
Let the cool for 5 minutes on a wire rack, and enjoy these delicious cookies.
Frequently Asked Questions:
Yes, you can refrigerate them for 3 days and cook them when you want to eat them.
Yes, you can freeze for up to 3 months. You can freeze them as dough in a plastic bag or freeze them already balled so you can use the quantity you want to eat. Let them at room temperature, and then bake them as always.
Of course, you could change for raisins, currants, chocolate chips, white chocolate chips, nuts, or any dried fruit you love and enjoy. So, there will be an option for those raisin haters.
Chewy Oatmeal and Sultana Cookies
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 48 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: International
Description
This oatmeal cookie is a family favourite because of its chewiness and sultanas. It is the kind of cookie you rely on when you want something cozy and familiar.
Ingredients
- 1 3/4 cups flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup of unsalted butter, at room temperature
- 1 1/2 cups brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 1/2 cups of oats
- 1 cup sultanas
Instructions
- Preheat the oven to 180°C and line two baking sheets with parchment paper.
- Sift flour, baking powder, soda, salt, cinnamon and nutmeg in a bowl and set aside.
- In a stand mixer or a large bowl with a hand mixer, beat the butter, brown sugar, white sugar, eggs and vanilla. The mixture of sugars will bring a chewy texture to the oatmeal cookie recipe.
- Add the flour to the butter mixture on low speed with the mixer, and the oats and sultanas by hand with a rubber spatula. We use sultanas because my son likes those, but you can use sweet raisins or golden raisins, and the flavour will be precisely the same.
- Shape the dough into balls (use a cookie spoon or use a tablespoon of dough to keep them in the same size) and place them on the prepared cookie sheets. Flatten the balls and bake them for 12-14 minutes or until the bottom is golden and you reach some crispy edges.
- Cool them for 5 minutes in a cooling rack and enjoy. Please keep them in an airtight container to maintain them fresh.
- Now enjoy the best oatmeal raisin cookies you have ever tried with a cup of hot coffee.
Notes
If you don’t want to cook the whole batch, you can put the rest of the dough in plastic wrap and keep it in the refrigerator for up to 3 days and bake a fresh batch every day, or freeze it for up to three months. The only thing you have to remember is to let them at room temperature before you bake them.
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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