No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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).

  • yield: Makes 24 cookies

advertisement

advertisement

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 8 tablespoons unsalted butter (1 stick), softened, plus more for the pans
  • 6 tablespoons granulated sugar
  • 6 tablespoons light brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon water
  • 1 cup rolled oats
  • 6 ounces semisweet chocolate chips

Directions

  1. Step 1

    Preheat the oven to 375 degrees. Butter or line 2 rimmed baking sheets.

  2. Step 2

    In a small bowl, whisk together the flour, baking soda, and salt.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Mad Hungry, March 2011

advertisement

advertisement

Reviews (6)

  • bellamaci 20 Oct, 2013

    Great cookies !!! I followed all of Lucinda's instructions, didn't have to modify a thing, and they were great !!!! The boyfriend loved them, my son (who doesn't like oatmeal much) raved about them too :-) !!!! Thanks Lucinda, every time I follow your recipes, things come out great -keep it up love it !!!!!! There's nothing better than making something for those you love, and they loving you right back by eating it all !!!!! ;-)

  • sigita 25 Oct, 2012

    This is a weekly staple in my house. So quick to get the dough together and because it only makes a couple of dozen cookies - it is fast to bake up. These cookies have a great texture - if something can be called crispy chewy. Since I love to bake- these just last a day or so - and then I can bake something new.

  • judyb 16 Jul, 2012

    I had to leave before the comments about freezing or having cookies ready ahead of time. The video sound quality was not audible. I would love to have the tips given after the recipe.

  • bundtkuchen 6 Sep, 2011

    This is my mom's recipe for chocolate chip cookies cut in half. If you double this recipe, some of the more unusual amounts become more standard (6TB's both sugars become 3/4 cup, etc.). It dates back over 50 years. She only had one cookbook back then: Joy of Cooking, from the late 30's or 1940"s, but I suspect she got it off the Nestle's chips bag, the Quaker Oats carton, or a magazine. We lived in St Louis and never had contact with Laura Evans. She sent me these at college and Vietnam often.

  • andreamacdonald 31 Aug, 2011

    Great recipe! Are you sure you drop by teaspoonfuls and not tablespoonfuls? Teaspoons were too small and tablespoons made exactly 24 cookies. YUMM!!

  • floshih 25 Apr, 2011

    This is my go to recipe for oatmeal cookies. They are so easy and so delicious! What more can you ask for?!