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Santa’s Favourite Cookies

By December 22, 2016 indulge, recipe series, recipes, sweet

Chewy oatmeal raisin cookies perfect to treat Santa this Christmas! 

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Recipe for Santa’s Favourite Cookies by Anisa Sabet for The Macadames. 

Today’s recipe is for a simple oatmeal raisin cookie that I shot in collaboration with Bison Home. The lovely Brian gave me lots of stock to take home and bring to life using food. Stay tuned for more recipes showcasing the lovely Bison range.

The cookies are very straight forward but I suggest chilling the dough for a few hours before baking, this helps them to remain nice and fluffy and not spread when baking, especially when baking in Summer.

I hope you enjoy this recipe and the you have a lovely Christmas.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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Recipe adapted from here.

What you need:

  • Large bowl
  • Stand mixer
  • Baking tray, lined with baking powder

Ingredients (makes 16):

  • 1 cup plain flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Pinch salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 115g butter
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 1 & 1/2 teaspoons vanilla extract
  • 1 & 1/2 cups rolled oats
  • 3/4 cups raisins or sultanas

Method:

1. In the large bowl, toss together the flour, baking soda, baking powder, salt and spices. With the paddle attachment fitted to your stand mixer, cream the butter, sugars, egg and vanilla extract until smooth, light and fluffy. Add the flour mixture and beat on a medium speed until well combined. Add the oats and sultanas and stir through on a very low speed until just combined. Cover and pop into the fridge to chill for a minimum of 2 hours (or overnight).

2. Preheat oven to 175°C. Once the dough has chilled, use a spoon or cookie scoop to divide the dough and make them into balls using the palms of your hands. Place them onto the prepared baking tray and press down to slightly flatten. Repeat until all the dough has been used up, you should make approx 16 cookies.

3. Pop the cookies into the oven and bake for 11-12 minutes until just baked. They will look underdone but that’s fine. Allow them to cook on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully.

Storage: cookies will keep in an airtight container at room temperature for up to a week.

Bon appétit!

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For another similar recipes, try my lime and dark chocolate crinkle cookies.

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Or my ginger and double chocolate spelt cookies.

Ginger and Double Chocolate Chip Spelt Cookies | Anisa Sabet | The Macadames-13-6

Anisa – The Macadames. xx

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