Print

Martha Stewart-Inspired Oatmeal Cookies

Close-up of Martha Stewart-Inspired Oatmeal Cookies showing its texture
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.

Ingredients

Scale
  • 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

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

Find it online: https://marthadishes.com/martha-stewart-oatmeal-cookies-recipe/