Oatmeal Cherry Cookies Martha Stewart Recipes

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.

CHERRY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in chips and walnuts. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

CHERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
• In a large mixing bowl add in the melted butter, brown sugar, egg, and vanilla extract. Stir together until well combined and creamy.
• Add in the whole grain oats, flour, baking soda, and salt. Mix until fully combined and a dough forms.
• Add in the dried cherries and white chocolate chips. Stir until just combined.
• Using a 1.5 tbsp cookie scoop drop the cookie dough onto the parchment-lined cookie trays approximately 3 inches apart (note that these cookies will spread) and bake for 9-11 minutes or until the edges are golden brown and the centers appear just slightly under-baked.
• Let the cookies cool on the tray for at least 10 minutes before removing them to a cookie rack. Enjoy!
• Store leftover cookies in an airtight container at room temperature for up to 7 days. They can also be frozen in a freezer bag or double wrapped with plastic wrap for up to 6 months.

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.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

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.

TORIE'S CHERRY CHOCOLATE-CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
• Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
• Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
• Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

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.

CHOCOLATE CHIP CHERRY OATMEAL COOKIES

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips., Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.

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 TOFFEE COOKIES

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.