Martha Stewart’s 12 Favorite Cookies

Ingredients

• 1 lb Unsalted Butter (softened, room temperature)
• 3 cups Dark Brown Sugar (packed tightly)
• 4 Large Eggs (room temperature)
• 4 tsp Vanilla Extract (pure vanilla)
• 2 cups Whole Wheat Flour (sifted)
• 2 cups All-Purpose Flour (sifted)
• 0.5 tsp Salt (fine sea salt)
• 1.5 tsp Baking Soda (aluminum‑free)
• 4 cups Rolled Oats (old‑fashioned, not instant)
• 0.25 cup Dried Papaya (finely chopped)
• 0.5 cup Dried Mango (finely chopped)
• 0.5 cup Raisins (plump)
• 0.5 cup Pumpkin Seeds (raw, unsalted)
• 0.5 cup Sunflower Seeds (raw, unsalted)
• 0.5 cup Unsweetened Coconut (shredded)
• 1 cup Almonds (coarsely chopped)
• 3 pieces per cookie Banana Chips (optional topping, up to three per cookie)

Instructions

1. Cream Butter and Sugar

   In the stand mixer bowl, beat 1 lb softened unsalted butter with 3 cups packed dark brown sugar until light and fluffy.

   Time: PT5M

2. Add Eggs One at a Time

   Add the four large eggs, one at a time, allowing each egg to fully incorporate before adding the next.

   Time: PT3M

3. Stir in Vanilla

   Mix in 1 tbsp plus 1 tsp pure vanilla extract until evenly distributed.

   Time: PT1M

4. Combine Dry Ingredients

   In a separate bowl whisk together 2 cups whole‑wheat flour, 2 cups all‑purpose flour, ½ tsp salt, and 1½ tsp baking soda.

   Time: PT2M

5. Incorporate Dry Ingredients

   Gradually add the dry flour mixture to the butter‑egg mixture on low speed, mixing until just combined.

   Time: PT3M

6. Add Oats

   Stir in 4 cups rolled oats until evenly distributed.

   Time: PT2M

7. Prepare Fruit and Nut Mix‑In

   Finely chop ¼ cup dried papaya, ½ cup dried mango, ½ cup raisins, ½ cup pumpkin seeds, ½ cup sunflower seeds, ½ cup unsweetened coconut, and coarsely chop 1 cup almonds. Add all to the bowl and stir by hand until fully incorporated.

   Time: PT10M

8. Final Hand Mix

   Using a spatula, scrape the bottom of the bowl and give the dough a final hand‑mix to ensure all add‑ins are evenly distributed.

   Time: PT2M

9. Portion and Shape Cookies

   Line a baking sheet with parchment. Using a ½‑cup measuring cup (or a 2‑tbsp ice‑cream scoop), scoop dough onto the parchment, flatten to about ½‑inch thickness, and top each with up to three banana chips.

   Time: PT10M

10. Bake

    Bake in a pre‑heated 350°F oven until golden and firm, about 20‑25 minutes.

    Time: PT22M

    Temperature: 350°F

11. Cool and Store

    Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack. Store in an airtight container.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Unsalted Butter: Salted butter (reduce added salt), Margarine
• Instead of Dark Brown Sugar: Light brown sugar
• Instead of Large Eggs: Egg replacer (1 egg = 1/4 cup flaxseed mixture)
• Instead of Vanilla Extract: Vanilla paste, Almond extract (use half amount)
• Instead of Whole Wheat Flour: All‑purpose flour
• Instead of All-Purpose Flour: Whole wheat flour
• Instead of Salt: Kosher salt (same amount)
• Instead of Baking Soda: Baking powder (3× amount)
• Instead of Rolled Oats: Quick oats (texture will be softer)
• Instead of Dried Papaya: Dried mango
• Instead of Dried Mango: Dried apricots
• Instead of Raisins: Dried cranberries
• Instead of Pumpkin Seeds: Sunflower seeds
• Instead of Sunflower Seeds: Pumpkin seeds
• Instead of Unsweetened Coconut: Sweetened coconut (reduce added sugar)
• Instead of Almonds: Walnuts, Pecans
• Instead of Banana Chips: Dried banana slices

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Measuring Cups
• Ice Cream Scoop (2‑tbsp) (optional)
• Parchment Paper
• Baking Sheet
• Oven
• Spatula
• Chef’s Knife
• Cutting Board

Critical Steps — Do Not Skip

• Creaming butter and brown sugar to a light, fluffy texture
• Adding eggs one at a time to avoid curdling
• Chopping and incorporating the dried fruits, nuts, and seeds
• Forming uniformly sized cookies with a scoop
• Baking until golden and firm

Chef Tips from the Video

• Use a kitchen scale for precise flour measurements; 1 cup flour ≈ 120 g.
• For extra crunch, toast the almonds and seeds lightly before adding.
• A light drizzle of honey on top before baking adds a subtle glaze.

Troubleshooting

Storage

Refrigerator: Up to 5 days in an airtight container

Freezer: Up to 2 months; wrap tightly in plastic wrap and foil

Room temperature: Up to 3 days in a sealed container

Make-Ahead Tips

• The dough can be refrigerated for up to 2 days before shaping.
• Formed cookie discs can be frozen on a sheet, then transferred to a freezer bag; bake from frozen, adding 2‑3 minutes to bake time.

Frequently Asked Questions