Best 11 Martha Stewart Oatmeal Cranberry Classic Cookies Recipes

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Indulge in a delightful culinary journey with Martha Stewart's Oatmeal Cranberry Classic Cookies, a timeless treat that combines the wholesome goodness of oats, the tangy sweetness of cranberries, and the comforting warmth of classic cookies. These cookies are not just a delectable snack but also a nostalgic reminder of simpler times. With three variations to choose from – Original, Chocolate Chip, and White Chocolate – these cookies cater to diverse tastes and preferences. Whether you're a traditionalist who cherishes the classic flavors, a chocolate enthusiast seeking a rich indulgence, or a white chocolate aficionado craving a sweet surprise, these recipes have something for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

MARTHA STEWART'S OATMEAL CRANBERRY COOKIES



Martha Stewart's Oatmeal Cranberry Cookies image

I found this recipe in Martha's 2001 Holiday Cookies magazine and have been making it every Christmas since. It is among my most requested cookies during the holiday season. (*Prep time does not include chill time)

Provided by ltlmishu

Categories     Dessert

Time 48m

Yield 3 dozen

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
1 cup unsalted butter, room temperature
1 cup light-brown sugar, packed
1/2 cup granulated sugar
3 cups old fashioned oats
1 cup dried cranberries

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 the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
  • Preheat the oven to 350 degrees. Line several baking sheets with parchment paper and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch diameter rounds.
  • Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

CLASSIC OATMEAL COOKIES



Classic Oatmeal Cookies image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups mixed dried fruits and nuts, such as golden raisins, currants, coarsely chopped dried apricots, dried cherries, coarsely chopped pecans, or a combination of above

Steps:

  • Heat oven to 350 degrees. Line baking sheets with Silpats; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs; mix on high speed to combine. Mix in vanilla; set aside.
  • Combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in dried fruits and nuts.
  • Using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and just set, about 18 minutes. Transfer sheets to wire rack to cool.

MARTHA STEWART OATMEAL CRANBERRY CLASSIC COOKIES



Martha Stewart Oatmeal Cranberry Classic Cookies image

Make and share this Martha Stewart Oatmeal Cranberry Classic Cookies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time P1DT16m

Yield 3 dozen

Number Of Ingredients 12

2 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pure vanilla extract
2 large eggs
1/2 lb butter, room temperature, unsalted
1 cup packed light brown sugar
1/2 cup granulated sugar
3 cups old fashioned oats, uncooked
1 cup dried cranberries

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.

OATMEAL CRANBERRY COOKIES



Oatmeal Cranberry Cookies image

Provided by Food Network

Categories     dessert

Time 32m

Yield 5 dozen cookies

Number Of Ingredients 13

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)

Steps:

  • Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

MARTHA STEWART'S OATMEAL COOKIES OF THE YEAR



Martha Stewart's Oatmeal Cookies of the Year image

Make and share this Martha Stewart's Oatmeal Cookies of the Year recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 25m

Yield 24 3inch cookies

Number Of Ingredients 11

1 1/2 cups flour, sifted
1 teaspoon baking soda, sifted
1 cup butter, room temperature
3/4 cup white sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup dried cherries
1 cup chocolate, chopped
1 cup toffee pieces (Skor is good)
1 1/2 cups oatmeal

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.

CRANBERRY OATMEAL COOKIES



Cranberry Oatmeal Cookies image

Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup. -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 13

1 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups quick-cooking oats
1 cup raisins
1 cup coarsely chopped fresh or frozen cranberries
1 tablespoon grated orange zest
1 package (10 to 12 ounces) white baking chips

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.

Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

OATMEAL CHOCOLATE CHIP COOKIE



Oatmeal Chocolate Chip Cookie image

To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet for 1 to 2 minutes before transferring to wire cooling racks.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24 cookies

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon coarse salt
8 tablespoons unsalted butter (1 stick), softened, plus more for the pans
6 tablespoons granulated sugar
6 tablespoons light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/4 teaspoon water
1 cup rolled oats
6 ounces semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees. Butter or line 2 rimmed baking sheets.
  • In a small bowl, whisk together the flour, baking soda, and salt.
  • In a large bowl, beat together the butter, sugars, egg, vanilla, and water. Add the flour mixture and stir to combine. Stir in the oats and chocolate chips.
  • Drop by teaspoonfuls onto the baking sheets, spacing the dough 1 inch apart. Bake for 10 to 12 minutes, until lightly golden in color. Remove to cooling racks.

OATMEAL COOKIES



Oatmeal Cookies image

Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 13 large or 3 dozen small cookies

Number Of Ingredients 11

1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3 cups rolled oats
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup wheat germ
12 ounces good-quality chocolate, chopped into chunks, or 1 1/2 cups golden raisins, or 10 ounces toffee pieces

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.

CRANBERRY-NUT OATMEAL COOKIES



Cranberry-Nut Oatmeal Cookies image

I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long.

Provided by KATSINTHEKITCHEN

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 12

1 cup unsalted butter at room temperature
1 ½ cups light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups old-fashioned rolled oats
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ teaspoons coarse kosher salt
½ teaspoon ground nutmeg
½ cup dried cranberries
½ cup chopped toasted pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
  • Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
  • In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
  • Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17.8 g, Cholesterol 23.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 101.1 mg, Sugar 10.2 g

CRANBERRY OATMEAL BAR COOKIES



Cranberry Oatmeal Bar Cookies image

I always make this with cranberries but it could be made with almost any dried fruit. I adapted this recipe from a recipe in a mystery book by Joanne Fluke. This recipe can be doubled to make a 9 x 13 inch pan of cookies.

Provided by Sandyg61

Categories     Bar Cookie

Time 50m

Yield 16-25 cookies

Number Of Ingredients 13

1/2 cup melted butter (1stick)
1/2 cup brown sugar
1/2 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup flour
3/4 cup dried sweetened cranberries (or other chopped dried fruit)
3/4 cup rolled oats (uncooked oatmeal)

Steps:

  • Preheat oven to 350 degrees, rack in the middle position.
  • Melt butter in a large microwave safe bowl.
  • Add both sugars and let cool a bit.
  • Add eggs, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla.
  • Add flour and mix.
  • Add the cranberries and oats and mix everything up. The dough will be quite stiff.
  • With a spatula spread dough evenly into a greased 8x8 baking pan.
  • Bake at 350 for 25- 30 minutes.
  • Cut into bars when cool.
  • These freeze well if you roll them in foil and put them in a freezer bag.

COCONUT-CRANBERRY COOKIES



Coconut-Cranberry Cookies image

The shredded coconut and orange zest will help you bid farewell to the winter blues.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 9

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 teaspoons pure vanilla extract
Grated zest of 1 navel orange
1 1/2 cups dried cranberries
1 1/2 cups sweetened shredded coconut

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and orange zest until creamy and light. Add flour mixture; beat on medium-low until mixture comes together. Beat in cranberries and coconut.
  • Shape dough into 1 1/4-inch balls; place 2 inches apart on prepared baking sheets. Flatten each ball slightly. Bake, rotating sheets halfway through, until edges begin to brown, 15 to 17 minutes total. Let cool on baking sheets 5 minutes, then transfer to wire racks; cool completely.

Tips:

  • Mise en Place: Before you start baking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid any scrambling.
  • Measure Accurately: Be precise when measuring your ingredients. Using the correct amounts will ensure that your cookies turn out perfectly.
  • Cream the Butter and Sugar Thoroughly: This step is essential for creating a light and fluffy cookie. Make sure to cream the butter and sugar until it is pale and fluffy.
  • Add the Eggs One at a Time: This will help prevent the batter from curdling.
  • Don't Overmix the Batter: Overmixing will make the cookies tough. Mix the batter just until the ingredients are combined.
  • Chill the Dough Before Baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
  • Bake the Cookies Until They Are Just Set: Overbaking will make the cookies dry and crumbly. Bake the cookies until the edges are just beginning to brown.
  • Let the Cookies Cool Completely Before Storing: This will help them to keep their shape and prevent them from becoming soggy.

Conclusion:

Martha Stewart's Oatmeal Cranberry Classic Cookies are a delicious and easy-to-make treat. With their chewy texture, sweet and tart flavor, and festive appearance, these cookies are perfect for any occasion. Follow these tips to ensure that your cookies turn out perfectly every time. Enjoy!

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