Martha Stewart’s Oatmeal Cookies

These Martha Stewart-style oatmeal cookies are everything you want in a classic bake: buttery, warmly spiced, and packed with oats for a chewy bite. The edges turn lightly golden and crisp while the centres stay soft and satisfying, with sweet pops of raisins in every mouthful. This is an easy, beginner-friendly recipe that comes together in one bowl for the dry ingredients and one for the wet. Total time is about 30 minutes, including cooling time for the cookies to set properly.

Ingredients

Dry Ingredients

190g plain flour (1½ cups)
1 tsp baking soda (bicarbonate of soda)
1½ tsp ground cinnamon
½ tsp fine salt

Wet Ingredients

170g unsalted butter, softened (¾ cup)
200g light brown sugar, packed (1 cup)
100g granulated sugar (½ cup)
2 large eggs, room temperature
2 tsp vanilla extract
1 tbsp milk (optional, only if needed to loosen the dough)

Add-Ins

240g rolled oats (3 cups)
150g raisins (1 cup)
60g chopped walnuts or pecans (½ cup, optional)

How to Make Martha Stewart’s Oatmeal Cookies

Prepare the oven: Preheat the oven to 180°C (160°C fan) / 350°F. Line two large baking trays with baking parchment or silicone mats. Place a shelf in the middle of the oven so the cookies bake evenly.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. This quick whisk helps the raising agent distribute properly so the cookies bake up evenly.
Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar for about 2 minutes, until lighter in colour and fluffy. Add the eggs one at a time, beating well after each, then mix in the vanilla.
Combine into a dough: Add the dry ingredients to the wet mixture and mix just until you no longer see dry flour. Fold in the rolled oats, raisins, and nuts (if using). If the dough feels unusually stiff, add 1 tablespoon of milk to bring it together.
Scoop and shape: Scoop heaped tablespoons of dough (about 30g each) onto the trays, leaving plenty of space for spreading. Lightly press each mound down with your fingertips so they bake into even rounds.
Bake: Bake for 10 to 12 minutes, rotating the tray halfway through if your oven has hot spots. The cookies are ready when the edges are golden and the centres still look slightly soft.
Cool: Let the cookies cool on the tray for 5 minutes to firm up, then transfer to a wire rack to cool completely. They finish setting as they cool, which is the secret to that chewy middle.

Tips

Why did my cookies spread too much?

This usually comes from butter that is too soft or warm trays. If your kitchen is warm, chill the dough for 30 to 45 minutes and always start with cool baking sheets. Also make sure you are using rolled oats, not instant oats, which can make the dough looser.

How do I make oatmeal cookies chewier?

Do not overbake them. Pull the cookies when the edges are set and lightly golden, but the centres still look a touch underdone. Using more brown sugar than white sugar also helps keep them moist and chewy.

How can I make them crispier?

Flatten the dough a little more before baking and add 1 to 2 extra minutes in the oven. For a crisper finish, let them cool completely on the tray for the first 10 minutes before moving to a rack.

Why do my cookies taste dry?

Overmeasuring flour is the most common culprit. If you can, weigh your flour (190g). If you use cups, spoon flour into the cup and level it off rather than scooping directly from the bag.

Serving Suggestions

Serve slightly warm with a glass of cold milk or a mug of strong coffee.
Sandwich with vanilla ice cream for an easy cookie ice cream sandwich.
Crumble over Greek yogurt with sliced bananas for a quick breakfast-style treat.
Pack into lunchboxes with apple slices and cheddar for a sweet-savoury combo.

Storage

Room Temperature

Store completely cooled cookies in an airtight container for up to 5 days. Add a small piece of bread to the container if you want to keep them extra soft (swap the bread after a day or two).

Refrigerator

You do not need to refrigerate baked cookies, but you can chill the dough. Cookie dough keeps well in the fridge for up to 3 days. Let it sit at room temperature for 10 minutes so it is easier to scoop.

Freezing

Freeze baked cookies in a freezer-safe bag or container for up to 3 months. For best results, freeze the dough as scoops on a tray, then transfer to a bag. Bake from frozen, adding 1 to 2 minutes to the baking time.

Nutrition

Calories: 175 kcal
Carbohydrates: 24g
Protein: 3g
Fat: 8g
Saturated fat: 4g
Sodium: 120mg

Nutrition values are estimates and vary based on exact ingredients and portion sizes.

FAQs

Can I make these oatmeal cookies without raisins?

Yes. Leave the raisins out entirely or swap them for the same amount of chocolate chips, dried cranberries, or chopped dates. If you use chocolate, reduce the cinnamon slightly if you prefer a more classic chocolate chip flavour.

Can I use quick oats instead of rolled oats?

You can, but the texture will be softer and less chewy. Rolled oats give the best bite and the most classic oatmeal-cookie texture.

How do I keep oatmeal cookies soft and chewy for days?

Store them airtight once completely cool and avoid overbaking. A higher ratio of brown sugar helps, and adding a small piece of bread to the container can keep them softer (replace the bread as it dries out).

Can I freeze oatmeal cookie dough?

Yes, it freezes very well. Scoop the dough into portions, freeze on a tray until solid, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time.

Why are my oatmeal cookies cakey instead of chewy?

Cakey cookies usually come from too much flour or overmixing after adding flour. Weigh the flour if possible and mix only until the dough comes together. Also make sure your butter is softened, not melted.