In large bowl, cream together the spread, white sugar and brown sugar until smooth before beating in the egg and vanilla essence until fluffy. Fold together the flour, baking soda, cinnamon and salt and gradually beat into the spread mixture. Finally, stir in the oats and sultanas.
Using a teaspoon, drop the mixture onto un-greased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Wait 5 minutes before removing from sheet to wire rack. Cool completely.
Notes
These cookies make a great topping when crumbled over ice cream or custard