Classic Oatmeal Cookies

20 Ratings
  • 5 3
  • 4 4
  • 3 8
  • 2 3
  • 1 2
Martha Stewart Living, March 2004

Gallery

Recipe Summary

Yield:
Makes about 3 dozen
Advertisement

Ingredients

Directions

  • Heat oven to 350 degrees. Line baking sheets with Silpats; set aside.

    Advertisement

  • 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.

Advertisement

Reviews (9)

20 Ratings
  • 5 3
  • 4 4
  • 3 8
  • 2 3
  • 1 2
Martha Stewart Member
12/16/2011
It's great, Susan, I put some sunflower seeds in also.
Martha Stewart Member
03/09/2009
These cookies do not take 18 minutes to bake -- I think a maximum of 13 works just fine. Mine puffed up in the oven until around the 12 minute mark and then they collapsed. These are big, flat cookies that could benefit from some cinnamon and/or nutmeg. This is the only cookie recipe I've ever made that doesn't call for salt.
Martha Stewart Member
11/29/2008
Made these without wheat germ and with gluten free flour for my husband. I added a LOT more than the 1 1/2 cups of fun - white chocolate and butterscotch chips, coconut, craisins, and walnuts. I also added extra flour and extra oatmeal to counter the lack of wheat germ and the spread of the cookies. I refrigerated the dough for a couple of hours and formed little towers rather than balls, then cooked them for 11 minutes at 325. This seemed to do the trick. Good luck!
Advertisement
Martha Stewart Member
10/14/2008
I like oatmeal cookies that are fluffier (higher), but these did taste good. I think that you have to use a recipe with shortening in order to get the fluff, so these are probably healthier. Oatmeal cookies are a nutritious snack for kids when compared to other types of cookies. A dietician recommended them to me.
Martha Stewart Member
08/13/2008
These were the best Oatmeal Cookies I have ever made. If the dough is too warm or room temp when you put it in the over the do spread more and will get too crisp aroung the edges. I put the dough in the fridge until chilled and I had much better luck.
Martha Stewart Member
08/13/2008
These were the best Oatmeal Cookies I have ever made. If the dough is too warm or room temp when you put it in the over the do spread more and will get too crisp aroung the edges. I put the dough in the fridge until chilled and I had much better luck.
Advertisement
Martha Stewart Member
06/20/2008
Flat cookies are usually the result of too much baking soda, overmixing, or using overly-soft butter. I made these cookies by adding 1/2 cup more flour, reducing the baking powder to 1/2 teaspoon, and omitting the wheat germ and baking soda. I baked the cookies as directed (18 minutes at 350), and they turned out well -- chewy in the center, crisp on the outside, and nice and puffy. Good luck!
Martha Stewart Member
06/17/2008
I think the bake time is bit too much.. usually cookies are done around 12 min and more baking time makes it overly runchy and hard.Usage of lots of butter has made the cookie batter go flattened when baked..
Martha Stewart Member
01/25/2008
Followed the recipe exactly but they were overly crunchy and super flat and enormous... any thoughts?
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 05/29/2022