Martha Stewart Oatmeal Cookies Recipe
Martha Stewart Oatmeal Cookies are the best treats. They are soft and very chewy.
Ingredients
- 1 cup unsalted butter softened.
- 1 cup packed light-brown sugar.
- 1/2 cup granulated white sugar.
- 2 large eggs room temperature.
- 1 teaspoon pure vanilla extract.
- 1 1/2 cups all-purpose flour.
- 1 teaspoon baking soda.
- 1 teaspoon ground cinnamon.
- 1/2 teaspoon fine salt.
- 3 cups old-fashioned rolled oats.
Instructions
Heat the Oven
- Preheat your oven to 350°F. Line your baking sheets with parchment paper.
Cream Butter and Sugar
- Mix the butter and both sugars. Use a mixer until it looks fluffy.
Add Eggs and Vanilla
- Add eggs one at a time. Mix well after each egg. Stir in the vanilla extract.
Mix Dry Ingredients
- Whisk flour, baking soda, cinnamon, and salt. Add this to the wet mixture slowly.
Fold in Oats
- Stir in the oats and raisins by hand. Use a large spoon for this part.
Scoop the Dough
- Place rounded tablespoons of dough on the sheet. Space them 2 inches apart.
Bake the Cookies
- Bake for 10 to 12 minutes. The edges should be golden brown.
Cool Down
- Let them sit on the sheet for 5 minutes. Move them to a wire rack to cool.
Notes
- Use room temperature eggs for better mixing.
- Do not overbake the cookies.
- They stay soft if you take them out early.
- Use old-fashioned oats for a chewy texture.
- Quick oats make the cookies too dry.
- Always measure your flour correctly.
- Level the top of the measuring cup.
- You can add nuts for extra crunch.