Martha Stewart Oatmeal Cookies Recipe

This Martha Stewart Oatmeal Cookies Recipe is a chewy and hearty treat, which includes rolled oats and your choice of chocolate chunks, raisins, or toffee. It’s a classic, foolproof recipe, ready in 35 minutes and perfect for large or small batches.

Martha Stewart Oatmeal Cookies 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 chocolate chunks or 1 ½ cups golden raisins or 10 ounces toffee pieces

How To Make Martha Stewart Oatmeal Cookies Recipe

1. Preheat oven: Set oven to 350°F and line baking pans with parchment paper.
2. Cream butter and sugars: In a mixer fitted with the paddle attachment, beat brown sugar, granulated sugar, and butter on medium speed until creamy and fluffy, about 5 minutes.
3. Add eggs and vanilla: Add eggs and vanilla extract. Scrape down sides of the bowl and mix again to fully combine.
4. Mix dry ingredients: In a separate bowl, stir together oats, flour, baking soda, baking powder, and wheat germ.
5. Combine wet and dry ingredients: Add the dry ingredients to the butter mixture. Mix on low speed until just combined (10–15 seconds).
6. Add mix-ins: Stir in chocolate chunks, raisins, or toffee pieces by hand.
7. Scoop dough onto pans: Use a large (2 ½ oz) or small (1 ¼ oz) scoop to portion dough. Place 4 inches apart on the pans.
8. Bake the cookies: Bake about 18 minutes for large cookies and 14 minutes for small cookies, until golden and set.
9. Cool before serving: Let cookies cool on the pan for 4–5 minutes before transferring to a wire rack.

Recipe Tips

• How to make cookies chewy:
  Don’t overbake—remove them when the edges are golden and centers are just set.
• What does wheat germ do in cookies?
  It adds a nutty flavor and boosts texture and nutrition.
• Can I freeze the dough?
  Yes—freeze pre-scooped balls on a sheet, then store in a bag. Bake from frozen, adding a few minutes.
• Which mix-in is best?
  Chocolate chunks give richness, raisins add sweetness, and toffee brings a caramel crunch—choose based on your preference.
• How to store oatmeal cookies:
  Keep in an airtight container at room temperature for up to 5 days.

What To Serve With Oatmeal Cookies

These cookies are a great snack or dessert on their own, or pair them with:

• A cold glass of milk
• Hot coffee or chai tea
• A scoop of vanilla ice cream
• Greek yogurt for a snack combo
• Fruit salad for contrast

How To Store Oatmeal Cookies

Room Temperature:
Store in a sealed container for up to 5 days. Add a slice of bread to the container to keep cookies soft.

Freeze:
Freeze fully baked cookies or dough balls in airtight containers or freezer bags for up to 2 months.

Oatmeal Cookies Nutrition Facts

• Calories: ~150
• Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 20g
• Sugar: 12g
• Fiber: 1g
• Protein: 2g
• Sodium: 90mg

Nutrition information is estimated and may vary based on ingredients and mix-ins used.

FAQs

Can I make these oatmeal cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend and certified gluten-free oats.

Why are my cookies spreading too much?
The butter may be too warm. Chill the dough for 20–30 minutes before baking.

Can I reduce the sugar?
You can cut each sugar slightly, but it may affect texture. Start by reducing by ¼ cup total.

Can I add nuts?
Yes, chopped walnuts or pecans work well—add about ½ to 1 cup.

Try More Recipes:

• Martha Stewart Royal Icing Recipe
• Martha Stewart Vanilla Cake Recipe
• Martha Stewart Red Velvet Cake Recipe