Oat, Sultana, and Cinnamon Cookies

Preheat the oven to 190*/170* fan/gas mark 5

In a large bowl, cream together the butter, the granulated sugar and the brown sugar until smooth.

Then beat in the egg and vanilla extract until fluffy.

Now fold in the flour, baking soda and cinnamon and then beat into the butter mixture.

Finally, stir in the oats and sultanas

Using a tsp, drop the mixture onto lined baking sheets

Bake in the oven for 8-10 minutes, until golden brown

Leave on the sheet for 5 mins before transferring to a wire rack for 20 mins to cool.

Your cookies will keep in an airtight container for up to 1 week and they will freeze for up to 6 months