This is the last set of cookies I made on cookie binge day. These were the healthier ones, ie they had no chocolate in them! These were made for my staff book group and they went down a treat.
Oat and Sultana Cookies (from Good Housekeeping)
125g butter, softened, plus extra to grease
75g light brown sugar
150g rolled oats
50g self-raising flour, plus extra to dust
¼ tsp baking powder
finely grated zest of 1 lemon
1 tbsp maple syrup
Preheat the oven to 190°C. Line two baking trays with greaseproof paper.
In a large bowl, cream together the butter and sugar until pale and fluffy. Beat in the egg until combined, then stir in the oats, flour, baking powder, lemon zest, sultanas and maple syrup.
Dust a work surface with a little flour, then take pieces of the mixture and roll into 12 even-sized balls. Put them on the baking trays, spaced well apart.
Bake for 12–15 mins until golden. Leave to cool on the sheet for 5 mins, then transfer to a wire rack to cool completely.