Martha Stewart’s Chocolate Oatmeal Cookies are hearty oat filled chocolate chip cookie.
My love of Martha Stewart’s Everyday Food Magazine continues with this week’s recipe for my Year of Martha Stewart Cooking Challenge.
Some of my favorite Martha recipes are from her old Everyday Food Magazines. This recipe for Chocolate Oatmeal Cookies came from the January/February 2005 issue.
The original recipe is called Chocolate Raisin Oatmeal Cookies. I have actually never made them with raisins.
My son does not like raisins. My daughter has also developed a grape allergy, which means she can’t have raisins.
Since I leave them out I just call them Chocolate Oatmeal Cookies. If you like raisins or want an oatmeal raisin cookie just use all raisins or add both chocolate chips and raisins.
The magazine issue that this recipe comes from is called the special light issue. It contains foods that are guilt free.
I am not sure how this recipe fits in that category. It has a cup of butter and a whole lot of sugar in it. Maybe it is the oatmeal that makes them healthy(ish)…
They may not be light or healthy, but they are delicious!
Can they be made gluten-free?
Yes, Martha Stewart’s Chocolate Oatmeal Cookies can be made gluten free. You need to be sure to use gluten free oats.
For the flour I tried these cookies with both King Arthur’s gluten free flour blend and Bob’s Red Mill 1 to 1 gluten free blend. They versions tasted fine, but the texture was totally different.
The cookies in the picture are made with King Arthur’s gluten free blend. They are more of a solid fluffy cookie. The Bob’s Red Mill 1 to 1 blend produce a flatter crispier cookie. The cookies made with Bob’s Red Mill blend spread out a lot more.
Both blends worked, but the King Arthur Gluten-Free Blend was our favorite for this recipe. It is also why I disagree with so many websites that say you can use any gluten free blend in a recipe.
Now for the recipe!
Martha Stewart's Chocolate Oatmeal Cookies
Martha Stewart's Chocolate Oatmeal Cookies are a delicious chocolate filled oatmeal cookie.
- 1 1/2 cups all purpose flour ( see notes below about making these gluten free)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups rolled oats
- 1 1/2 cups raisins, optional
- 1 1/2 cups semi-sweet chocolate chips
- Preheat oven to 375.
- In a bowl whisk together flour, baking soda, and salt. Set aside.
- In a mixing bowl combine butter and sugar. Cream together until light and fluffy.
- Add eggs and vanilla, scraping down the sides of the bowl as needed.
- Add oats, raisins, and chocolate chips and stir just until combined.
- Drop by heaping tablespoons full on to baking sheets.
- Bake for 9-11 minutes.
- Let cool on the cookie sheet for a couple of minutes. Remove to wire rack to cool.
Gluten Free Option- For the gluten free version we used gluten free oats. We tested this recipe with both the King Arthur Gluten Free Flour Blend and the Bob's Red Mill 1 to 1 gluten free blend. Both blends worked and tasted fine, but the texture was totally different. The King Arthur Gluten Free blend gave you a more solid fluffy type cookie. The Bob's Red Mill 1 to 1 blend produced a flatter crispier cookie that spread out more.
Amount Per Serving: Calories: 175Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 141mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 2g
I have not tried this recipe yet. However, I’ve had great success in lowering the sugar levels in cookies by substituting other sweetners (such as Splenda products) in ‘regular’ recipes. There are sugar-free chocolate chips also, but have not tried those. This will not eliminate all carbs and sugars, but certainly brings down the total per cookie. My husband( type 2 diabetic) is very happy!!
I have baked some with other sweeteners, but not a lot, so thanks for the suggestions.
Can I substitute the all purpose flour with almond flour?