Oatmealcherrycookiesmarthastewart Recipes

CHEWY CHERRY-OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
• In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
• Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

OATMEAL COOKIES

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.

MARTHA STEWART'S OATMEAL COOKIES OF THE YEAR

Steps:

• Cream the butter, add the white and brown sugar.
• Scrape down the bowl, add egg and vanilla.
• Mix together the flour and the baking soda and add to the creamed mixture.
• Add the oatmeal, cherries, chocolate, and toffee.
• Using plastic wrap, divide into 3 logs and wrap.
• Chill and slice 1/2" thick.
• Bake on parchment (or wax papered) covered baking sheet at 350* for 8-10 mins.
• Cool on rack.

THE OATIEST OATMEAL COOKIES EVER

Steps:

• Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
• Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
• Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.

CLASSIC OATMEAL COOKIES

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 CHERRY COOKIES (MARTHA STEWART)

Steps:

• Heat oven to 350°F Use a silpat or parchment paper on your cookie sheets for best results.
• Whisk flour, cinnamon, baking soda, nutmeg and salt in a bowl.
• Cream butter,sugar and honey in a mixer until creamy.
• Add the eggs and vanilla and mix well.
• Slowly add the flour mixture, mixing on low just until incorporated.
• Stir in oats and cherries by hand.
• Scoop tablespoon sized drops onto a cookie sheet. Bake 10 minutes. Watch very closely the last 2 minutes, they go from done to over done very quickly.
• Allow to cool for a few minutes on the cookie sheet before moving to a cooling rack.

OATMEAL AND DRIED CHERRY COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper;set aside. In a medium bowl, whisk the flour, cinnamon, salt, baking soda and baking powder; set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, beat the butter and sugars until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla, and beat to incorporate. Add flour mixture to butter mixture, beating on low speed to combine. Stir in the oats and dried cherries.
• Using a 2-ounce scoop, drop the dough onto prepared baking sheets, leaving 6 inches between cookies. Bake until edges are just turning brown, about 20 minutes. Cool 2 minutes on baking sheet, then remove to wire racks to cool completely.

MAMA'S CHEWY OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
• Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.

HENRY AND MAUDIE'S OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the whole wheat flour, salt and baking soda; set aside.
• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Stir in the egg, water and vanilla. Mix in the flour mixture, then stir in the oats. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
• Bake for 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

MARTHA STEWART'S OATMEAL CRANBERRY COOKIES

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.