This Martha Stewart Oatmeal Raisin Cookies Recipe is a fantastic choice. It features a soft center and very crispy edges.
Many people love this convection heating because it bakes the oats into a golden brown color.
This Martha Stewart Oatmeal Raisin Cookies Recipe uses fresh cinnamon and dark raisins.
It is perfect for a cozy family Sunday afternoon. You do not need to be an expert to make it.
The warm cookies look very lumpy and tasty today. Your family will love the sweet and spicy smell.
It is a classic cookie that everyone truly enjoys eating. Let us learn how to make these buttery oatmeal cookies.
When I first introduced to Martha Stewart Oatmeal Raisin Cookies
I first tried these cookies at a small neighborhood bake sale. The bag was filled with large and thick treats.
I loved how the soft raisins tasted with the oats. It was much better than any thin store-bought cookie.
I asked for the recipe to try in my kitchen. My house smelled like toasted cinnamon and melting butter quickly.
It soon became my favorite thing to bake for my kids. Now, I make it whenever I want a comforting treat.
It is the best way to enjoy a glass of cold milk. Everyone always asks for a second cookie after one bite.
Equipment List
- A large baking sheet for the round dough balls.
- A medium bowl for the dry flour and spices.
- A large electric mixer for the heavy butter.
- Measuring cups for the oats and brown sugar.
- A flat spatula to lift the hot cookies.
- A wire rack to cool the baked treats slowly.
- Parchment paper to line the cookie pan.
- A small spoon to scoop the sticky dough.
Ingredients You Need for Martha Stewart Oatmeal Raisin Cookies
- 1 cup of unsalted butter, softened very well.
- 1 cup of packed light brown sugar for chewiness.
- 1/2 cup of granulated sugar for the crisp edges.
- 2 large eggs at room temperature today.
- 1 teaspoon of pure vanilla extract for flavor.
- 1 1/2 cups of all-purpose flour for the base.
- 1 teaspoon of ground cinnamon for a warm spice.
- 1/2 teaspoon of baking soda for the lift.
- 3 cups of old-fashioned rolled oats for texture.
- 1 1/2 cups of seedless raisins for the sweetness.
Step-by-Step Guide
1. Preheating Your Oven
Start by heating your oven to 350 degrees now. Line your large baking sheet with some parchment paper.
2. Cream the Soft Butter
Beat the butter and both sugars in a large bowl. Mix until the mixture is very pale and fluffy.
3. Add the Fresh Eggs
Add the eggs one at a time to the butter. Pour in the vanilla and mix until it is very smooth.
4. Mix the Dry Spices
In a medium bowl, whisk the flour, cinnamon, and soda. Add the salt and stir it very well today.
5. Combine the Wet and Dry
Slowly add the flour mixture to the creamed butter. Mix on a low speed so the flour does not fly.
6. Fold in the Oats
Stir in the rolled oats and the sweet raisins. Use a wooden spoon to mix the heavy dough together.
7. Scoop the Cookie Dough
Place large spoonfuls of dough onto the baking sheet. Leave two inches of space between each round ball.
8. Bake Until Very Golden
Bake for 12 minutes until the edges are brown. The center should still look a little bit soft.
Tips to Make the Best Martha Stewart Oatmeal Raisin Cookies
- Use old-fashioned oats for a much heartier bite.
- Soak the raisins in warm water to make them juicy.
- Do not overbake the cookies or they get very hard.
- Let the dough chill for an hour for a thicker cookie.
- Use a cookie scoop to get very even sizes today.
- Always use room temperature eggs for a smooth batter.
- Add chopped walnuts for an extra nutty crunch.
FAQs about Martha Stewart Oatmeal Raisin Cookies
Can I use quick oats instead of rolled oats?
You can, but the texture will be very soft and fine. Rolled oats give the cookies a better chew.
How do I store the leftover oatmeal cookies?
Keep them in a sealed container at room temperature. They stay fresh for about five days total.
Can I freeze the cookie dough for later?
Yes, you can freeze the dough balls for three months. Bake them directly from the freezer for 14 minutes.
Why are my cookies spreading too much today?
The butter might have been too soft or melted. Chill the dough in the fridge to help it hold shape.
What if I do not like raisins in my cookies?
You can swap the raisins for chocolate chips or cranberries. The cookie base will still be very delicious.
Final Thoughts
Making this Martha Stewart Oatmeal Raisin Cookies Recipe is very fun. It is a treat that makes the whole house feel warm.
The chewy oats and sweet raisins are a dream. You will love how easy the steps are today.
It is a great way to use extra oats. Your family will be very happy with this bake.
Martha Stewart Oatmeal Raisin Cookies Recipe
Ingredients
- 1 cup of unsalted butter softened very well.
- 1 cup of packed light brown sugar for chewiness.
- 1/2 cup of granulated sugar for the crisp edges.
- 2 large eggs at room temperature today.
- 1 teaspoon of pure vanilla extract for flavor.
- 1 1/2 cups of all-purpose flour for the base.
- 1 teaspoon of ground cinnamon for a warm spice.
- 1/2 teaspoon of baking soda for the lift.
- 3 cups of old-fashioned rolled oats for texture.
- 1 1/2 cups of seedless raisins for the sweetness.
Instructions
Preheating Your Oven
- Start by heating your oven to 350 degrees now. Line your large baking sheet with some parchment paper.
Cream the Soft Butter
- Beat the butter and both sugars in a large bowl. Mix until the mixture is very pale and fluffy.
Add the Fresh Eggs
- Add the eggs one at a time to the butter. Pour in the vanilla and mix until it is very smooth.
Mix the Dry Spices
- In a medium bowl, whisk the flour, cinnamon, and soda. Add the salt and stir it very well today.
Combine the Wet and Dry
- Slowly add the flour mixture to the creamed butter. Mix on a low speed so the flour does not fly.
Fold in the Oats
- Stir in the rolled oats and the sweet raisins. Use a wooden spoon to mix the heavy dough together.
Scoop the Cookie Dough
- Place large spoonfuls of dough onto the baking sheet. Leave two inches of space between each round ball.
Bake Until Very Golden
- Bake for 12 minutes until the edges are brown. The center should still look a little bit soft.
Notes
- Use old-fashioned oats for a much heartier bite.
- Soak the raisins in warm water to make them juicy.
- Do not overbake the cookies or they get very hard.
- Let the dough chill for an hour for a thicker cookie.
- Use a cookie scoop to get very even sizes today.
- Always use room temperature eggs for a smooth batter.
- Add chopped walnuts for an extra nutty crunch.
