OATMEAL AND DRIED CHERRY COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 12
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.
MARTHA STEWART'S OATMEAL COOKIES OF THE YEAR
Make and share this Martha Stewart's Oatmeal Cookies of the Year recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 25m
Yield 24 3inch cookies
Number Of Ingredients 11
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.
CHEWY CHERRY-OATMEAL COOKIES
Cherry-oatmeal cookies are a nice twist on a classic. Serve these at your next gathering, or make a batch and slip one into your loved one's lunch bag.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 12
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 CHERRY COOKIES (MARTHA STEWART)
I found these on Martha's website. They are a nice alternative for those that aren't crazy about raisin oatmeal cookies, like me. My kids liked them. I increased the cherries by 1/2 cup from the original recipe just to my taste.
Provided by Jenny Frenny
Categories Drop Cookies
Time 30m
Yield 4 dozen, 16-20 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 274.6, Fat 13.2, SaturatedFat 7.7, Cholesterol 56.9, Sodium 168.1, Carbohydrate 35.7, Fiber 1.9, Sugar 17.9, Protein 4.4
OATMEAL TOFFEE COOKIES
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen 3-inch cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
- Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
- Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.
MARTHA STEWART OATMEAL CRANBERRY CLASSIC COOKIES
Make and share this Martha Stewart Oatmeal Cranberry Classic Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time P1DT16m
Yield 3 dozen
Number Of Ingredients 12
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 oats and cranberries. Place dough in the refrigerator until firm, about 2 hours, or overnight.
- Preheat oven to 350°.
- Line several baking sheets with parchment paper; set aside.
- Shape 2 tbsp of dough into a ball, place on one of the prepared sheets.
- Repeat with remaining dough, placing 3-inches apart.
- Press the bottom of a glass to flatten the dough into 2" diameter rounds.
- Bake until golden but still soft in center.16-18 minutes -- rotating halfway through.
- Remove from oven, transfer with parchment paper to wire rack to cool. Store in an airtight container at room temperature up to 1 week.
MARTHA STEWART'S OATMEAL CRANBERRY COOKIES
I found this recipe in Martha's 2001 Holiday Cookies magazine and have been making it every Christmas since. It is among my most requested cookies during the holiday season. (*Prep time does not include chill time)
Provided by ltlmishu
Categories Dessert
Time 48m
Yield 3 dozen
Number Of Ingredients 13
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.
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