25 Aug 2010

sultana oat cookies

sultana oat cookies
I was cleaning out my room a few weekends ago and found a folder of ripped out recipes from supermarket recipes. There weren't a lot, so I decided to make what seemed the easiest of them all. Cookies that require only a melt and mix method (like this, this and this) are by far my favourite because they are EASY! I don't even know how long I've been without creaming any butter and sugar :D

Aside from the butter content, I would say these cookies are quite healthy in terms of the amount and variety of wheat products. I like these cookies and would make them again :D
sultana oat cookies
recipe adapted from a 2009 Coles magazine

makes 18 (I made around 40, 1 Tb cookies)

  • 1 cup self-raising flour
    (I used self-raising wholemeal flour)
  • 1 cup Carman's Toasted Muesli
    (I used Vogel's premium oven crisp fruit and nut muesli)
  • 1 tsp of ground cinnamon (if not using Carman's toasted muesli)
  • 1 cup Sunbeam Sultanas
    (I used golden sultanas)
  • 3/4 cup rolled oats
  • 1/2 cup brown sugar
  • 125 g butter, melted
    (I used unsalted butter)
  • 1 egg, lightly beaten
  • 1 Tb honey
  1. Preheat oven to 190°C or 170°C fan.
    Line two baking trays with baking paper.

  2. Place dry ingredients in a large bowl and toss to combine.
    Combine butter, egg and honey and add to dry ingredients.
    Mix well.

  3. Drop 2 Tb (I did 1 Tb) of mixture onto prepared trays.
    Press lightly with the back of a fork.
    Bake for 10 - 12 minutes, until golden.
    Cool on trays before storing in an airtight container.