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Chewy Oatmeal Raisin Cookies

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Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.

Source: Everyday Food, September 2008
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

To make the Oatmeal Craisin Cookies as seen on "The Martha Stewart Show," substitute 1/2 cup dried cranberries (Craisins) for 1/2 cup of raisins.

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Reviews

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How would you rate this recipe?
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  • angelina724
    21 APR, 2017
    Am I the only person on the planet that cannot bake!?! Followed the recipe exactly, watched the video twice - but my cookies spread out into pancakes and are totally crisp. Guess they'll make a good crumble to put into yogurt or to top ice cream. Definitely not chewy. So sad :(
    Reply
  • ALR6897332DW
    2 APR, 2017
    These turned out great! Made them a bit too thick, but the taste is amazing! I added a tsp on cinnamon and a full cup of raisins, otherwise followed exactly
    Reply
  • amymorencymille
    26 MAR, 2017
    I just made these delicious cookies. I used a w[filtered] cup of raisins because our family likes lots. Otherwise I followed the recipe exactly. They turned out perfect!light and chewy with a little crunch on the edges. We will be making this a part of our repertoire for sure!
    Reply
  • thli741
    30 NOV, 2016
    I just made these. I thought the dough was very loose,but I followed the directions exactly. Something must be wrong with this recipe because what I got was like a thin brittle type sweet mess,which I couldn't even get off the cookie sheet. It must need more flour than 1/2 cup and maybe more oats? So disappointed Martha !
    Reply
    • ALR6897332DW
      2 APR, 2017
      Sounds more like user error, there's nothing wrong with the recipe. Turned out perfect
  • MS12394335
    20 NOV, 2016
    Dough came together nicely, but was wet compared to other oatmeal cookies I've made. Think parchment paper would work best as cookies stuck to greased pan and were like glue to get off. Too much sugar, imo, and less would have resulted in a better crumb texture. Refrigerating dough before cooking may help firm dough so they wouldn't spread so much on pan. Baking powder, as in other cookie recipes, would have helped too. Good flavor, but definitely room for improvement.
    Reply
  • MS12394335
    20 NOV, 2016
    Dough came together nicely, but was wet compared to other oatmeal cookies I've made. Think parchment paper would work best as cookies stuck to greased pan and were like glue to get off. Too much sugar, imo, and less would have resulted in a better crumb texture. Refrigerating dough before cooking may help firm dough so they wouldn't spread so much on pan. Baking powder, as in other cookie recipes, would have helped too. Good flavor, but definitely room for improvement.
    Reply
  • MS12394335
    20 NOV, 2016
    The dough came together nicely although it did seem a bit wet as compared to other oatmeal cookie recipes I've used. I think parchment paper would work better as the cookies stuck to the pan and were like glue to get off. I did grease the pan, but they still stuck. Too much sugar, imo, and less would have resulted in a better crumb texture. Refrigerating dough before cooking may have helped firm the batter up so they wouldn't spread so much on the pan. Good flavor, but room for improvement.
    Reply
  • ashlynnc02iclo
    7 JUL, 2016
    I love the taste of these cookies! Although, I followed the recipe exactally and they came out crunchy. Nothing wrong with it, but not what I was looking for. Also, I didn't grease my cookie sheet, but sadly all my cookies stuck. I have a bunch of big chunks of cookies. :/ But, I greased the second batch (I made more to get correct ones) And greased the sheet, and they came off perfectly! Didn't fix the crunchiness, though.
    Reply
    • MS12394335
      20 NOV, 2016
      Dough came together nicely, but was wet compared to other oatmeal cookies I've made. Think parchment paper would work best as cookies stuck to greased pan and were like glue to get off. Too much sugar, imo, and less would have resulted in a better crumb texture. Refrigerating dough before cooking may help firm dough so they wouldn't spread so much on pan. Baking powder, as in other cookie recipes, would have helped too. Good flavor, but definitely room for improvement.
  • jeffrey_troutma
    18 JUN, 2016
    This is a very good recipe. It will only work using real butter. Margarine will not cream properly like butter which will result in a runny batter. Margarine also melts at a lower temperature than butter which will cause the cookies to spread too much. Unless you want to make crispy wafers; follow the directions and use butter.
    Reply
  • MS112577645
    21 NOV, 2015
    I am surprised to see the negative comments below. These cookies were PERFECT! A bit of crispiness on the outside, and moist chewiness on the inside. Nice and flat, not thick or floury like some oatmeal raisin cookie recipes I've tried. And so fast and easy to make. I watched the video to make sure that 1/2 cup of flour wasn't a typo, and it's not a typo. The only reason I can see why the recipe wouldn't work out is if you didn't pack the brown sugar. Sarah packs it quite a bit in the video.
    Reply

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