New This Month

Oatmeal Cookies


Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.

  • Yield: Makes 13 large or 3 dozen small cookies

Source: Martha Stewart Living, December/January 1999


  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups rolled oats
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup wheat germ
  • 12 ounces good-quality chocolate, chopped into chunks, or 1 1/2 cups golden raisins, or 10 ounces toffee pieces


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

To keep cookies from running together as they bake, trace circumference of oatmeal container onto parchment paper. Turn the paper over so the pencil side is facing down. Place 2 1/2 ounce balls of dough---about a large ice-cream scoop's worth--in the center of each traced circle, and bake.

Reviews Add a comment

  • BigMarble
    18 OCT, 2015
    i added salt and cinnamon. lovem!
  • Malvar62
    19 APR, 2015
    OMG! Best recipe I will never look for another, these are chewy just the way I like. I added dried cranberries, white chocolate and pecans, simply yummy!
  • Pinksmartiee
    26 APR, 2013
    I just made 30 of them today, and they're amazing! :) Easy but detailed description, I love Martha's recipes! xx
  • gilgomez
    6 APR, 2013
    The best! Can't go wrong with any of Martha's recipes and this is a tried and true basic. Make it your own....add macadamia nuts or chopped hazelnuts. Add dried fruit like cranberries instead of raisins for their tart and sweet chewy goodness. Everyone loves these!
  • mllefantine
    12 SEP, 2010
    Awesome oatmeal cookies! We made them with milk chocolate chips and toffee pieces and they were amazing. Perfectly chewy and delicious. On our stove at least, we had to bake them at 12 minutes instead of the lower limit of 14 for small cookies.
  • K8nduke
    28 APR, 2009
    Wow this is annoying, my comment has to be read upside down, I had to cut the text in half so the one who starts with ''#1 suite'' comes next. Happy cooking! Kate
  • K8nduke
    28 APR, 2009
    #1 suite ...that all I tasted was the baking soda and I followed the recipe flawlessly. The last 6 were with again a very good quality 70% dark chocolate and it's the ones who taste the best but still not so good. At least, you can detect a chocolaty taste. After all this disappointment, I decided to throw away the rest of the mix. I will not make those again! Instead, I will try the recipe on the Quaker for I've read some good reviews about it.
  • K8nduke
    28 APR, 2009
    I didn't like these cookies at all! As a matter of fact, I threw half the uncooked batch away. Out of the batch I cooked, I made 6 plain (utterly plain might I add) which tasted funny for a regular oatmeal cookie, kind of toasted or something like that. Other than that, no taste what so ever. I ended up coating them with peanut butter and then it tasted okay. I also made 6 with a very high quality milk chocolate. What a waste, I couldn't even taste the chocolate, it seems that all I ta