12 December 2023 , 10:06
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Many people will leave out a cookie and milk for Santa on Christmas Eve to symbolise the gift of giving this festive season. But why should the big man be the only one who gets to enjoy a delicious biscuit?!
Martha Stewart has a simple and tasty recipe for chewy oatmeal raisin cookies that's the perfect sweet treat whether you are baking for your family, friends or even to give out as presents. So why not give it a go - and wow your loved ones in the process.
Thankfully, they are easy to make, so you won't need to faff around in the kitchen for hours during the crazy Christmas rush.
Here's how you make them…
Ingredients (makes 24)
135g old-fashioned rolled oats (not quick-cooking)
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60g all-purpose flour, (spooned and levelled)
100g raisins
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, room temperature
90g cup packed dark-brown sugar
50g granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down the bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
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Drop dough by rounded tablespoonfuls, two inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool for five minutes on sheets; transfer cookies to a wire rack to cool completely.
The recipe was shared on Martha's official website - and her fans were quick to comment. One wrote: "Until this one, I was a total flop. I was using the wrong oats. Made for a mushy cookie. Now I know. Love this cookie and my husband will actually eat it."
A second revealed: "These turned out great! Made them a bit too thick, but the taste is amazing! I added a tsp on cinnamon and a full cup of raisins, otherwise followed exactly."
A third added: "Just made these. Turned out amazing. Here's my tip though. I recommend 325 degree oven at 10-12 minutes as I found they browned too quickly at 350. Also, I used pure almond extract instead of vanilla, and you can taste the delicious almond flavour in each cookie. Thanks for this great recipe!"
And a fourth shared: "I like this recipe since it makes a small amount so I do not have to halve the recipe like I must do in so many other cookie recipes. I added 1 tsp. cinnamon and 1/4 cup of white chocolate chunks and they came out crispy and lacy outside, chewy inside. I only needed to bake them for 12 minutes."
Will you be giving the recipe a go? Let us know in the comments.