Martha's Oatmeal Cookies
This recipe is one that I turn to again & again. It comes from the Martha Stewart Baking Handbook and is just one of the many great recipes found in this must-have book. As a matter of fact, it's my brother Erik's all-time favorite cookie. It has to be included on the Christmas table when I visit him & the family, but I also get requests for it during the year. I think it's the combination of pure maple syrup (Vermont maple syrup is delicious) and delicious flaked coconut that makes this cookie extra special. Martha's recipe calls for raisins, but quite honestly, you can substitute your favorite dried fruit. The ones I made below had cranberries in the mix because they were going to my special niece, Audrey (she loves cranberries!), who needed a bit of cheering up. Enjoy them!
Martha's Oatmeal Cookies. Simply delicious!
The following recipe & text comes from the
~ Martha Stewart Baking Handbook. ~
Oatmeal Raisin Cookies
Makes about 2 dozen These classic drop cookies are large, soft and chewy. Look for Grade B maple syrup, which has a deeper flavor than Grade A.
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sweetened, shredded coconut
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1/3 cup pure maple syrup
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup raisins
1.) Preheat the oven to 325°F, with racks in the upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl whisk together the flour, cinnamon, baking soda, and salt; stir in the coconut. Set aside.
2.) In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 3-4 minutes. Add the maple syrup, and mix to combine. Add the egg and vanilla; beat until well combined, about 1 minute, scraping down the sides of the bowl as needed.
3.) With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins; mix until just combined.
4.) Shape 3 level tablespoons of dough at a time into 1 1/2" balls (or use a 2" ice cream scoop) and place 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes. Let cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.
The cookie dough full of Good Things. An ice cream scoop always gives a consistent sized cookie.
One dozen cookies per sheet. Fresh out of the oven.
Cookies cooling on racks before being mailed out. I'm telling you, these are superb!