Oatmealcherrycookiesmarthastewart Food

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.

DRIED CHERRY AND WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 and line cookie sheets with parchment paper. The parchment paper works better as the cookies seem to bake more evenly, but if necessary, you can use non-stick spray on the pans instead.
• If the dried cherries are large, cut them in half.
• In a medium bowl, whisk together the flour, salt, baking soda and baking powder; set aside.
• Using an electric mixer on high speed, cream the butter, granulated sugar and brown sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well-mixed, about 15-30 seconds.
• Add in the flour mixture, and beat at low speed until combined.
• At low speed, mix in the oats.
• Add the dried cherries and white chocolate (and walnuts, if using) at low speed, until just combined and mixed through.
• Drop by tablespoonfuls onto the prepared cookie sheets about 2 1/2 inches apart.
• Bake for about 10-12 minutes, until very lightly browned. You don't want these too dark or overcooked so they come out a bit chewy.
• Leave on the sheet for a minute to give the cookies a chance to set, then remove to a rack to cool completely.
• You can make them smaller, or, as in the original recipe, drop by 2 oz. cookie scoops to make large cookies. Adjust the baking time accordingly. (About 8-10 minutes for smaller, 20 minutes for large.).

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.

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 OATMEAL CRANBERRY CLASSIC 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 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.

CHEWY OATMEAL AND M&M COOKIES

Steps:

• Cream together butter and both sugars until light and fluffy.
• Add in egg and vanilla and mix well.
• Then add oats, flour, baking soda and salt, mixing well.
• Stir in M&M'S Baking Bits.
• Drop by rounded tbsp 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 9 minutes at 375, or until cookies are set.
• Do not overbake.
• Cool 1 minute on cookie sheets then transfer to wire racks and cool completely.