Oatmeal Cookies with Chocolate and Sultanas

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The recipe was originally white chocolate and raisins but I’m not a white chocolate fan and I prefer sultanas.  


142 g plain flour

¾ teaspoon baking soda

½ teaspoon salt

¼ teaspoon mixed spice

170 g unsalted soft butter

66 g granulated sugar

149 g soft brown sugar

1 large egg

2 teaspoons vanilla essence 

203 g porridge/rolled oats

142 g milk chocolate, chopped

110 g sultanas 

Preheat the oven to 180°C and line 3 baking trays with greaseproof paper.

In a medium bowl, mix the flour, baking soda, salt, and mixed spice.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on medium until combined. Add the flour mixture and mix on low until just combined. Add the porridge oats, chocolate, and sultanas and mix on low until combined. 

Form a good tablespoon of the dough into balls, a bit bigger than a golf ball and put 6 or 7 on each baking tray.

Bake at 180c for about 12 to 15 minutes until lightly golden at the edges. 

Remove from the oven for 5 minutes before transferring to a cooling rack to set and cool completely. 

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