A rummage through the cupboards revealed a large bag of sultanas that A's brother left with us. I'm not a huge raisin fan, but if you cover them with, say, a cookie, they're pretty damn good. So that's what I did. Thankfully when I Googled "oatmeal raisin cookies" the first thing that popped up was the glorious Smitten Kitchen website, so fate declared that I make them, since Deb Perelman is never wrong.
Oatmeal Raisin CookiesAdapted from Smitten Kitchen
1/2 cup (1 stick, 4 ounces, or 115 grams) butter, softened
2/3 cup (125 grams) light brown sugar, packed (I used demerara, which gave each cookie a little sugary crunch that I liked)
1 large egg
1 teaspoon vanilla extract (SK says 1/2 but why not amp up the vanilla?)
3/4 cup (95 grams) all-purpose flour (I had self-raising on hand)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon (SK says 1/2 but everyone loved the cinnamonny goodness)
1/4 teaspoon table salt
1 1/2 cups (120 grams) rolled oats
3/4 cup (120 grams) raisins
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and raisins.
Chill the dough for a bit in the fridge and then scoop it, but heat oven to 350°F (175°C) before you scoop the cookies, so that it’s fully heated when you’re ready to put them in.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in but that's how long it took me), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.