This easy Martha Stewart oatmeal cookie recipe makes soft, chewy cookies packed with warm cinnamon flavors. Perfect for a quick homemade treat, these cookies use simple pantry ingredients like oats, raisins, and butter. Enjoy them fresh or store for later—they stay deliciously moist! Try swapping raisins for chocolate chips for a fun twist!
Recipe Ingredients
- 135g (1½ cups) old-fashioned rolled oats
- 65g (½ cup) all-purpose flour (plain flour)
- 75g (½ cup) raisins
- ½ tsp baking soda
- ½ tsp salt
- 85g (6 tbsp) unsalted butter, softened
- 100g (½ cup) dark brown sugar, packed
- 50g (¼ cup) granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
How To Make Martha Stewart Healthy Oatmeal Cookies
- Preheat the oven: Preheat to 175°C (350°F) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together oats, flour, raisins, baking soda, and salt. Set aside.
- Cream butter and sugars: In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla: Mix in the egg and vanilla extract until combined.
- Combine the mixtures: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Shape the cookies: Drop spoonfuls of dough (about 1 tbsp each) onto the prepared baking sheet, spacing them 2 inches (5 cm) apart.
- Bake: Bake for 12-16 minutes until golden brown but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Recipe Tips
- Use room temperature butter: Softened butter blends better with sugar, creating a smooth and creamy texture for the cookies.
- Chill the dough for extra chewiness: Let the dough rest in the fridge for 30 minutes before baking for thicker, chewier cookies.
- Measure ingredients correctly: Use a kitchen scale or level your flour with a spoon to avoid dry, dense cookies.
- Don’t overbake: Cookies will look slightly soft in the center when done. They firm up as they cool, so don’t wait for them to look fully set in the oven.
- Customize to your taste: Swap raisins for chocolate chips, nuts, or dried cranberries for a different flavor twist!
How To Store Leftovers
- Refrigerate: First, let the leftover cookies cool to room temperature. Then, store them in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week to keep them fresh.
- Freeze: Place the cookies in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months. To enjoy, let them thaw at room temperature before serving.
Serving Size: 1 cookie (approximately 21 grams)
- Calories: 63
- Total Fat: 1g
- Saturated Fat: 0.2g
- Cholesterol: 10mg
- Sodium: 30mg
- Potassium: 34mg
- Total Carbohydrate: 13g
- Dietary Fiber: 1g
- Sugars: 7g
- Protein: 1g
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Martha Stewart Oatmeal Cookies
Description
This easy Martha Stewart oatmeal cookie recipe makes soft, chewy cookies packed with warm cinnamon flavors. Perfect for a quick homemade treat, these cookies use simple pantry ingredients like oats, raisins, and butter. Enjoy them fresh or store for later—they stay deliciously moist! Try swapping raisins for chocolate chips for a fun twist!
Ingredients
Instructions
- Preheat the oven: Preheat to 175°C (350°F) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together oats, flour, raisins, baking soda, and salt. Set aside.
- Cream butter and sugars: In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla: Mix in the egg and vanilla extract until combined.
- Combine the mixtures: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Shape the cookies: Drop spoonfuls of dough (about 1 tbsp each) onto the prepared baking sheet, spacing them 2 inches (5 cm) apart.
- Bake: Bake for 12-16 minutes until golden brown but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use room temperature butter: Softened butter blends better with sugar, creating a smooth and creamy texture for the cookies.
- Chill the dough for extra chewiness: Let the dough rest in the fridge for 30 minutes before baking for thicker, chewier cookies.
- Measure ingredients correctly: Use a kitchen scale or level your flour with a spoon to avoid dry, dense cookies.
- Don’t overbake: Cookies will look slightly soft in the center when done. They firm up as they cool, so don’t wait for them to look fully set in the oven.
- Customize to your taste: Swap raisins for chocolate chips, nuts, or dried cranberries for a different flavor twist!
Martha Stewart Oatmeal Cookies