Martha Stewart Shared Her Giant Oatmeal Raisin Cookie Recipe, So Go Preheat Your Oven
When you’re Martha Stewart, it’s go big or go (to your perfectly decorated) home. And her latest recipe tutorial on YouTube goes really big by the way of the Giant Oatmeal Raisin Cookie.
“You might think size doesn’t always matter, but with these cookies, bigger is always better,” says the cookie queen on the video from her Martha Stewart Channel on October 25.
Just in time for the holiday season of cookies and confections, these giant cookies are as easy as one (stick of butter), two (types of sugar), three (raisin varieties). Several other ingredients like old-fashioned rolled oats, eggs, flour, vanilla, baking soda, baking powder, and cinnamon blend together to create huge crisp-chewy cookies that you’ll want to snack on all day long.
If you’re wondering why the cookies are so big though, you can attribute that to the heaping ice cream scoop method of getting the dough from bowl to baking sheet to make these four-inch large treats. The component that takes them to the next level, however, is a trio of dried fruits — sweet golden raisins, particularly flavorful Turkish Thompson raisins, and Monukka raisins (from the Himalayas). Of course, you can leave it to Martha to up the ante on a simple recipe.
These are a far cry from the very first oatmeal cookies, which originated hundreds of years ago in England and were brought into battle like, as Martha puts it, “medieval power bars.”
“I used to think chocolate chip cookies were my favorite,” says Martha. “After tasting this oat cookie, I just love it.”
Watch the full video below and check out the recipe here.