Martha Stewart Oatmeal Raisin Cookies Recipe
This Martha Stewart Oatmeal Raisin Cookies Recipe is a fantastic choice. It features a soft center and very crispy edges.
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.