CLASSIC OATMEAL COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line baking sheets with Silpats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs; mix on high speed to combine. Mix in vanilla; set aside.
- Combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in dried fruits and nuts.
- Using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and just set, about 18 minutes. Transfer sheets to wire rack to cool.
OATMEAL CHOCOLATE CHIP COOKIE
To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet for 1 to 2 minutes before transferring to wire cooling racks.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Butter or line 2 rimmed baking sheets.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat together the butter, sugars, egg, vanilla, and water. Add the flour mixture and stir to combine. Stir in the oats and chocolate chips.
- Drop by teaspoonfuls onto the baking sheets, spacing the dough 1 inch apart. Bake for 10 to 12 minutes, until lightly golden in color. Remove to cooling racks.
MARTHA STEWART'S OATMEAL CRANBERRY COOKIES
I found this recipe in Martha's 2001 Holiday Cookies magazine and have been making it every Christmas since. It is among my most requested cookies during the holiday season. (*Prep time does not include chill time)
Provided by ltlmishu
Categories Dessert
Time 48m
Yield 3 dozen
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside.
- In a small bowl, whisk together the vanilla, milk, and eggs. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Preheat the oven to 350 degrees. Line several baking sheets with parchment paper and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch diameter rounds.
- Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.
MARTHA STEWART OATMEAL CRANBERRY CLASSIC COOKIES
Make and share this Martha Stewart Oatmeal Cranberry Classic Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time P1DT16m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together flour, salt, cinnamon, baking powder and baking soda; set aside.
- In a small bowl, whisk together the vanilla, milk and eggs; set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy.
- Reduce speed to low, gradually add milk mixture and beat well.
- Add the flour mixture, and beat until just combined. Remove bowl, from the electric mixer and stir in oats and cranberries. Place dough in the refrigerator until firm, about 2 hours, or overnight.
- Preheat oven to 350°.
- Line several baking sheets with parchment paper; set aside.
- Shape 2 tbsp of dough into a ball, place on one of the prepared sheets.
- Repeat with remaining dough, placing 3-inches apart.
- Press the bottom of a glass to flatten the dough into 2" diameter rounds.
- Bake until golden but still soft in center.16-18 minutes -- rotating halfway through.
- Remove from oven, transfer with parchment paper to wire rack to cool. Store in an airtight container at room temperature up to 1 week.
OATMEAL COOKIES
Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 13 large or 3 dozen small cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.
- Combine the rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
- Line the baking pans with parchment paper. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.
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