This delicious oatmeal cookie recipe by Martha Stewart is perfect for a quick and easy treat! Packed with hearty oats, sweet chocolate chunks, or chewy raisins, these cookies are versatile and made with pantry staples. Whether you’re baking for a snack or dessert, their golden edges and soft centres will have everyone reaching for seconds!
Recipe Ingredients:
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- ½ pound (2 sticks) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 3 cups rolled oats
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup wheat germ
- 12 ounces good-quality chocolate, chopped into chunks, or 1 ½ cups golden raisins, or 10 ounces toffee pieces
How To Make Oatmeal Cookies Recipe?
- Preheat the oven: Heat oven to 180°C (350°F).
- Cream the butter and sugars: In an electric mixer fitted with the paddle attachment, combine the brown sugar, granulated sugar, and butter. Beat on low speed, gradually increasing to medium, until creamy and fluffy, about 5 minutes.
- Add eggs and vanilla: Add the eggs and vanilla extract to the mixture, scraping down the sides of the bowl with a rubber spatula, and mix until combined.
- Combine dry ingredients: In a large bowl, mix rolled oats, flour, baking soda, baking powder, and wheat germ.
- Mix wet and dry ingredients: Add the dry ingredients to the butter mixture. Mix on low speed until just combined, about 10–15 seconds. Remove the bowl from the mixer and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
- Prepare the baking pans: Line baking pans with parchment paper.
- Form the cookies: Use a large (2 ½ oz) or small (1 ¼ oz) ice-cream scoop to form balls of dough. Place the dough balls about 4 inches apart on the baking pans.
- Bake the cookies: Bake for about 18 minutes for large cookies or 14 minutes for small cookies, until golden and just set.
- Cool the cookies: Remove from the oven and let cool on the pan for 4–5 minutes before transferring to a cooling rack.
Recipe Tips
- Use room-temperature ingredients: Ensure the butter and eggs are at room temperature for a smoother, creamier dough that mixes evenly.
- Measure oats carefully: Too many oats can make the cookies dry, so stick to the exact measurements for the perfect texture.
- Don’t overmix the dough: Mix just until the ingredients are combined to keep the cookies soft and tender.
- Chill the dough if needed: If the dough feels too soft, refrigerate it for 15–20 minutes to prevent the cookies from spreading too much while baking.
- Watch the baking time: Remove the cookies when they’re golden and just set; overbaking will make them hard instead of chewy.
How To Store Leftovers
- Refrigerate: Let the oatmeal cookies cool to room temperature. Store them in an airtight container in the fridge for up to 1 week to keep them fresh.
- Freeze: Allow the cookies to cool completely, then place them in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months. To enjoy, thaw at room temperature for about 1–2 hours before serving.
Nutrition Facts
- Calories: 63
- Total Fat: 1.2g
- Saturated Fat: 0.2g
- Cholesterol: 3mg
- Sodium: 30mg
- Potassium: 20mg
- Total Carbohydrate: 12.3g
- Dietary Fiber: 0.5g
- Sugars: 6.5g
- Protein: 1g
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Martha Stewart Oatmeal Cookies
Description
This delicious oatmeal cookie recipe by Martha Stewart is perfect for a quick and easy treat! Packed with hearty oats, sweet chocolate chunks, or chewy raisins, these cookies are versatile and made with pantry staples. Whether you’re baking for a snack or dessert, their golden edges and soft centres will have everyone reaching for seconds!
Ingredients
Instructions
- Preheat the oven: Heat oven to 180°C (350°F).
- Cream the butter and sugars: In an electric mixer fitted with the paddle attachment, combine the brown sugar, granulated sugar, and butter. Beat on low speed, gradually increasing to medium, until creamy and fluffy, about 5 minutes.
- Add eggs and vanilla: Add the eggs and vanilla extract to the mixture, scraping down the sides of the bowl with a rubber spatula, and mix until combined.
- Combine dry ingredients: In a large bowl, mix rolled oats, flour, baking soda, baking powder, and wheat germ.
- Mix wet and dry ingredients: Add the dry ingredients to the butter mixture. Mix on low speed until just combined, about 10–15 seconds. Remove the bowl from the mixer and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
- Prepare the baking pans: Line baking pans with parchment paper.
- Form the cookies: Use a large (2 ½ oz) or small (1 ¼ oz) ice-cream scoop to form balls of dough. Place the dough balls about 4 inches apart on the baking pans.
- Bake the cookies: Bake for about 18 minutes for large cookies or 14 minutes for small cookies, until golden and just set.
- Cool the cookies: Remove from the oven and let cool on the pan for 4–5 minutes before transferring to a cooling rack.
Notes
- Use room-temperature ingredients: Ensure the butter and eggs are at room temperature for a smoother, creamier dough that mixes evenly.
- Measure oats carefully: Too many oats can make the cookies dry, so stick to the exact measurements for the perfect texture.
- Don’t overmix the dough: Mix just until the ingredients are combined to keep the cookies soft and tender.
- Chill the dough if needed: If the dough feels too soft, refrigerate it for 15–20 minutes to prevent the cookies from spreading too much while baking.
- Watch the baking time: Remove the cookies when they’re golden and just set; overbaking will make them hard instead of chewy.