Skip to main content

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!



  1. These look delicious! Any chance you used quick oats? The texture looks a little finer than mine come out with the larger flakes of old fashioned oats.

    1. I didn't use quick oats for this recipe. In fact I never stock them in my kitchen. I think the mixer may have broken down a lot of them when I was making the recipe. :)

  2. I make them with quick oats all the time.


Post a Comment

Thank You for Posting!

Popular posts from this blog

Antique Salt Cellars

There was a time when salt cellars played an important role on the dining table for the host or hostess.  As a result of it being such an expensive commodity several hundred years ago, salt was seen as a luxury and it was the well to do that made salt cellars quite fashionable & a status symbol for the home.  A single salt cellar usually sat at the head of the table and was passed around throughout the meal.  The closer one sat to the salt cellar, the more important one was deemed by the head of the household.  Smaller cellars that were more accessible and with an open top became a part of Victorian table settings.  Fast forward to the 20th century when salt was no longer a luxury and when anti caking agents were added to make salt free-flowing, and one begins to see salt cellars fall out of fashion.  Luckily for the collector and for those of us who like to set a table with Good Things , this can prove to be a boon. Salt cellars for the table come in silver, porcelain, cut glass

Collecting Jadeite

With its origins dating back to the 1930s, jadeite glassware began its mass production through the McKee Glass Co. in Pennsylvania. Their introduction of the Skokie green & Jade kitchenware lines ushered in our fascination with this jade color.  Glassmakers catered jadeite to the American public as an inexpensive alternative to earthenware soon after the Depression, both for the home and for its use in restaurants.  The Jeanette Glass Company and Anchor Hocking introduced their own patterns and styles, which for many collectors, produced some of the most sought after pieces.  Companies marketed this beautiful glass under the monikers of jadite , jadeite , jade glass , jad-ite , jade-ite , so however you want to spell it, let it draw you in for a closer look.  If you want a thorough history of the origins of jadeite, collectors’ pricing, patterns & shapes (don’t forget the reproductions in 2000), I highly suggest picking up the book by Joe Keller & David Ross called, Jadei

A Tour of Turkey Hill with Martha Stewart and Friends

Martha Stewart led an intimate tour of her former Westport, Connecticut home and gardens for a few of my friends this past weekend.  From the photographs I've seen of that special day, it was an experience that will be remembered for a lifetime by those who were in attendance.  As much as I regret not going to this momentous occasion, my friends were kind enough to allow me to share their amazing photographs here on the blog. Let's take a tour of Turkey Hill with Martha Stewart and a few of my friends. Without the kindness of Jeffrey Reed, Dennis Landon, Darrin David, Anthony Picozzi and Colin Eastland, this post would not be possible.  It must also be stated that the fundraising event was graciously hosted by the current owners of Turkey Hill, the Bergs. Many thanks to the Berg family for opening up the property. Turkey Hill is the Federal style home that was purchased, renovated and landscaped by Martha Stewart and her then husband, Andy, back in 1970.  It was he