This Martha Stewart Oatmeal Raisin Cookies Recipe is a soft and chewy dessert, which includes old-fashioned oats and sweet raisins. It’s a classic, foolproof recipe, ready in just 30 minutes.
Martha Stewart Oatmeal Raisin Cookies Recipe Ingredients
- 1 ½ cups old-fashioned rolled oats (not quick-cooking)
- ½ cup all-purpose flour, spooned and leveled
- ½ cup raisins
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- ½ cup packed dark-brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
How To Make Martha Stewart Oatmeal Raisin Cookies Recipe
- Preheat the oven: Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt. Set aside.
- Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Combine wet and dry ingredients: Gradually add the oat mixture to the wet mixture, beating just until combined.
- Scoop and bake the cookies: Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake for 12 to 16 minutes, rotating sheets halfway through, until golden brown but still soft.
- Cool the cookies: Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Recipe Tips
- How to keep oatmeal cookies soft:
Don’t overbake—pull them from the oven when they’re just golden on the edges and soft in the center. - Can I use quick oats?
No, quick oats change the texture. Stick with old-fashioned rolled oats. - How to make them chewier:
Chill the dough for 30 minutes before baking for a chewier result. - What can I use instead of raisins?
Try dried cranberries, chopped dates, or even chocolate chips. - How to store leftover cookies:
Keep them in an airtight container at room temperature for up to 5 days.
What To Serve With Oatmeal Raisin Cookies
These cookies are perfect on their own or paired with:
- A cold glass of milk
- Hot coffee or tea
- A scoop of vanilla ice cream
- Warm spiced apple cider
- As part of a cookie gift box
How To Store Oatmeal Raisin Cookies
Room Temperature:
Store in an airtight container for up to 5 days. Add a slice of bread to the container to help keep cookies soft.
Freeze:
Place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before eating.
Oatmeal Raisin Cookies Nutrition Facts
- Calories: ~130
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Sugar: 11g
- Fiber: 1g
- Protein: 2g
- Sodium: 90mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I double this recipe?
Yes, double all ingredients and bake in batches to yield about 48 cookies.
Why are my cookies spreading too much?
Your butter may be too soft. Try chilling the dough before baking.
Can I make the dough ahead of time?
Yes, refrigerate up to 2 days or freeze dough balls for later baking.
Are these cookies good for mailing?
Yes, they hold up well—just wrap tightly in plastic wrap or use a cookie tin.
Try More Recipes:
- Martha Stewart Marshmallow Recipe
- Martha Stewart Pumpkin Cheesecake Recipe
- Martha Stewart No-Bake Cheesecake Recipe
Martha Stewart Oatmeal Raisin Cookies Recipe
Description
A quick and easy oatmeal raisin cookie recipe with chewy centers, golden edges, and warm cinnamon flavor.
Ingredients
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment.
- Whisk oats, flour, raisins, baking soda, and salt in a bowl.
- In another bowl, beat butter and sugars until fluffy.
- Add egg and vanilla; mix to combine.
- Gradually add oat mixture; mix just until combined.
- Drop by rounded tablespoonfuls 2 inches apart on sheets.
- Bake for 12–16 minutes until golden but soft. Cool on sheets 5 minutes, then transfer to a rack.