Martha Stewart Oatmeal Cookies Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

I make Martha Stewart oatmeal cookies when I want a cookie that feels like a real dessert but still comes together with pantry staples. They bake up crisp at the edges with a chewy, tender center, and the warm notes of cinnamon and vanilla come through in every bite. Old-fashioned rolled oats give them substance, so they hold up well next to a cup of coffee. This version is inspired by Martha Stewart, not copied from her original, but it keeps that same unfussy, made-for-sharing character.

From start to finish you’re looking at about 44 minutes, with 20 minutes of prep and 24 minutes in the oven, and most of that is hands-off time. The dough comes together in one bowl with a mixer, and the cookies bake one sheet at a time. They fit a weeknight when you want something sweet, a holiday cookie platter, or a potluck where you need a dependable batch.

Why This Martha Stewart Oatmeal Cookies Works

The oats do more than add bulk here. Stirring them into the whisked dry ingredients keeps them evenly coated with flour, so they don’t clump or sink once the dough is mixed. That coating is what gives each cookie a consistent, sturdy texture.

A short chill of the portioned dough is the other key move. Chilling firm up the butter so the cookies spread less in the oven, which is how you get that thicker, chewier center instead of a thin, flat disc. Skipping it won’t ruin the batch, but the difference in texture is noticeable.

What You’ll Love About It

Three things stand out: the crackly golden edges with a soft middle, the warm cinnamon that makes the whole kitchen smell good, and how quickly the batch comes together from basic ingredients. They also store and freeze beautifully, so you can bake once and have cookies on hand all week.

Ingredients

Here’s everything you need for one batch of 24 cookies. Use old-fashioned rolled oats rather than instant or quick oats, since they give the best texture.

• 1 1/2 cups (188g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 3 cups (270g) old-fashioned rolled oats — not quick or instant oats
• 1 cup (227g) unsalted butter, softened — fully softened, not cold and firm
• 1 cup (200g) granulated sugar
• 1 cup (210g) packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (170g) raisins

Equipment

• Stand mixer — fitted with the paddle attachment, or a hand mixer
• Rimmed baking sheets — two, lined with parchment paper
• Wire rack — for cooling the cookies
• Medium bowl — for whisking the dry ingredients
• Cookie scoop — 2-tablespoon size for even portions
• Spatula — for folding in the raisins

How to Make Martha Stewart Oatmeal Cookies

Step 1: Heat the Oven and Mix the Dry Ingredients

Heat the oven to 350°F (175°C) and line two rimmed baking sheets with parchment paper. Whisk together 1 1/2 cups (188g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 3/4 teaspoon kosher salt in a medium bowl until evenly combined. Stir in 3 cups (270g) rolled oats and set the dry mixture aside.

Step 2: Cream the Butter and Sugars

Beat 1 cup (227g) softened butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, on medium speed until smooth, about 1 minute. Add 1 cup (200g) granulated sugar and 1 cup (210g) packed brown sugar and beat until lightened and fluffy, 2 to 3 minutes, scraping down the bowl once. If the butter is still cool and firm, the mixture will stay grainy, so let it soften fully before you start.

Step 3: Add the Eggs and Vanilla

Beat in 2 room-temperature eggs one at a time, mixing well after each addition. Add 2 teaspoons pure vanilla extract and beat until smooth. The mixture should look glossy and uniform before you move on.

Step 4: Combine and Fold in the Raisins

Add the dry ingredients in two additions on low speed, mixing just until no dry streaks remain. Fold in 1 cup (170g) raisins with a spatula, stopping as soon as they are evenly distributed. Don’t overmix at this stage, or the cookies will turn out tough instead of tender.

Step 5: Scoop and Chill the Dough

Scoop the dough into 2-tablespoon balls, about 24 total, and place them 2 inches (5cm) apart on the prepared baking sheets. For the thickest, chewiest cookies, chill the portioned dough in the refrigerator for 30 minutes before baking.

Step 6: Bake the Cookies

Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until the edges are golden brown and the centers look slightly underdone. Avoid baking until the tops are fully dry, which is the most common reason oatmeal cookies turn out crisp and hard.

Step 7: Cool and Store

Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining dough on a cool baking sheet. Store them in an airtight container once fully cooled.

What to Serve With It

• Cold milk — the classic pairing for a chewy oatmeal cookie.
• Hot coffee — a plain black cup balances the sweetness nicely.
• Vanilla ice cream — press a warm cookie around a small scoop.
• Fresh fruit — apple slices or berries lighten up a cookie platter.

Tips for the Best Results

• Weigh the oats — a kitchen scale keeps the dough from turning dry and crumbly.
• Room-temp eggs — they blend into the butter mixture without breaking it.
• Cool the sheets — warm pans make the next batch spread too thin.
• Pull them early — slightly soft centers firm up as the cookies cool.
• Plump the raisins — soak them in hot water for 10 minutes and pat dry.
• Portion evenly — same-size balls bake at the same rate across the sheet.

Easy Variations

Swap the raisins for 1 cup (170g) of chocolate chips or chopped walnuts if you prefer. For a spiced version, add 1/4 teaspoon of ground nutmeg alongside the cinnamon. A handful of shredded coconut, about 1/2 cup (40g), works well folded in with the raisins.

Storing and Reheating

Keep cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. Freeze baked cookies with parchment between layers for up to 3 months and thaw at room temperature for about 30 minutes. Portioned dough balls freeze for up to 3 months; bake from frozen at 350°F (175°C), adding 2 to 3 minutes.

Nutrition (per serving)

These values are estimates per serving, based on 24 cookies.

FAQs

Can I make this Martha Stewart oatmeal cookies recipe ahead of time?

Yes, the portioned dough can be chilled for up to 2 days or frozen for up to 3 months. Bake straight from chilled or frozen, adding a minute or two to the time if needed.

What can I use instead of raisins?

Use an equal amount of chocolate chips, dried cranberries, or chopped nuts. Keep the total add-in to about 1 cup (170g) so the dough still holds together.

How do I know when the cookies are done?

Look for golden edges and centers that still look slightly soft and underdone. They set up as they cool on the baking sheet, so pull them before the tops dry out.

Where did oatmeal cookies come from?

Oatmeal cookies trace back to Scottish oatcake traditions, where oats were baked into flat, sturdy cakes. Sweetened versions with raisins became popular in American baking in the late 1800s and have been a home-kitchen staple since.

Martha Stewart-Inspired Oatmeal Cookies

Print Recipe

These Martha Stewart-inspired oatmeal cookies are crisp at the edges with a chewy, tender center and warm notes of cinnamon and vanilla. Old-fashioned rolled oats give them real substance, while a short chill keeps them from spreading too thin. They are the kind of unfussy, made-for-sharing cookie that belongs on every cookie platter.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 24
• Total Time: 44
• Yield: 24 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 cups (188g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 3 cups (270g) old-fashioned rolled oats
• 1 cup (227g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 cup (210g) packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (170g) raisins

Instructions

1. Heat the oven to 350°F (175°C) and line two rimmed baking sheets with parchment paper. Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl until evenly combined. Stir in the rolled oats and set the dry mixture aside.
2. Beat the softened butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, on medium speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat until lightened and fluffy, 2 to 3 minutes, scraping down the bowl once. If the butter is still cool and firm, the mixture will stay grainy, so let it soften fully first.
3. Beat in the eggs one at a time, mixing well after each addition, then add the vanilla and beat until smooth. The mixture should look glossy and uniform.
4. Add the dry ingredients in two additions on low speed, mixing just until no dry streaks remain. Fold in the raisins with a spatula, stopping as soon as they are evenly distributed; overmixing at this stage makes the cookies tough.
5. Scoop the dough into 2-tablespoon balls, about 24 total, and place them 2 inches apart on the prepared baking sheets. For thickest, chewiest cookies, chill the portioned dough in the refrigerator for 30 minutes before baking.
6. Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until the edges are golden brown and the centers look slightly underdone. Avoid baking until the tops are fully dry, which is the most common reason oatmeal cookies turn out crisp and hard.
7. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining dough on a cool baking sheet. Store in an airtight container once fully cooled.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. For longer storage, freeze baked cookies in a zip-top bag with parchment between layers for up to 3 months and thaw at room temperature for about 30 minutes. The portioned dough balls can be frozen on a tray until firm, then bagged for up to 3 months; bake from frozen at 350°F (175°C), adding 2 to 3 minutes to the bake time. For the best texture, let the dough chill for 30 minutes before baking, and always cool the baking sheet between batches.

Nutrition

• Calories: 227
• Sugar: 20g
• Sodium: 115mg
• Saturated Fat: 5g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 33mg

Keywords: oatmeal cookies, Martha Stewart oatmeal cookies, chewy oatmeal cookies, old-fashioned rolled oats cookies, cinnamon oatmeal cookies, easy cookie recipe, homemade oatmeal cookies, bake sale cookies, classic American cookies, drop cookies