Best 6 Marthas Mothers Cookies Recipes

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MARTHA'S CHOCOLATE CHIP COOKIES



Martha's Chocolate Chip Cookies image

Martha's made many versions of these cookies over the years. Her latest, greatest recipe boasts crisp edges, chewy centers, and best of all, lots and lots of chocolate chips -- a whopping 4 1/2 cups go into the batter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 10

2 3/4 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups dark-brown sugar
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
4 1/2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, salt, baking powder, and baking soda; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until pale and fluffy, about 4 minutes. Beat in eggs, one at a time; add vanilla. Reduce speed to low. Add flour mixture and beat until just combined. Add chocolate chips and mix until evenly distributed throughout. Cookie dough can be refrigerated, covered, overnight, if desired.
  • Using a 2 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around the edges, 15 to 17 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack to cool completely.

MARTHA'S MOTHER'S COOKIES



Martha's Mother's Cookies image

Note: This recipe is adapted from HomeBaking: Sweet and Savory Traditions From Around the World by Jeffrey Alford and Naomi Duguid. Copyright ©2003 by Jeffrey Alford and Naomi Duguid. Reprinted by permission of Artisan Publishing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30 cookies

Number Of Ingredients 7

1 cup (2 sticks) unsalted butter, room temperature
8 ounces (1 cup) cream cheese, room temperature
2 scant cups all-purpose flour, plus more for rolling out dough
1 pinch of salt
1 large egg, separated
1-inch strip orange or lemon zest (optional)
Sugar, for coating

Steps:

  • In a food processor, combine butter, cream cheese, flour, salt, egg yolk, and zest, if using. Process until smooth. Transfer to resealable plastic bag and flatten with the palms of your hands into a 6-inch square. Seal, and chill for at least 1 hour, and up to 2 days. (Refrigerate egg white in a sealed container until ready to bake the cookies.)
  • Turn the dough out onto a very lightly floured work surface. Rolling from the center outward, roll into a 12-by-8-inch rectangle. Fold in thirds, as for a business letter. Lightly dust rolling pin with flour, and then roll dough into a 16-by-8-inch rectangle. Fold again in thirds, using a dough scraper, if necessary, to release the dough from work surface. Repeat rolling and folding once more, then roll out 1/8 inch thick
  • Drape dough over rolling pin and transfer to a baking sheet. Cover with plastic wrap, and refrigerate for at least 30 minutes, and up to 2 hours.
  • Meanwhile, place 2 racks just above and below the center of the oven, and preheat oven to 350 degrees. Line two baking sheets with parchment or wax paper.
  • Lightly beat egg white until frothy. Place about 1/4 cup sugar in a shallow bowl. Remove dough from refrigerator. Leaving it on the baking sheet, use a 1/2-inch round cookie cutter or fine rimmed glass to cut out cookies. Brush each cookie on one side with egg white. Place a few cookies at a time in sugar, egg-white side down, to coat. Transfer to prepared baking sheets, sugared-side up. Repeat with remaining cookies, leaving 1/4-inch between cookies. The dough scraps can be gathered together, and rolled out once.
  • Bake until shiny and risen, rotating pans halfway through baking, 18 to 20 minutes. Remove from oven and let stand for about 2 minutes. Use a spatula to transfer cookies to wire racks to cool completely.

MARTHA'S SOFT-BAKED CHOCOLATE CHIP COOKIES



Martha's Soft-Baked Chocolate Chip Cookies image

I found this recipe in a Martha Stewart magazine. If you like soft, almost fluffy cookies, this is for you!

Provided by run for your life

Categories     Drop Cookies

Time 1h5m

Yield 36-48 cookies, 48 serving(s)

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup dark brown sugar
1/2 cup unsalted butter, room temp
1/2 cup light corn syrup
2 large eggs
2 teaspoons vanilla
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350.
  • Whisk together flour, baking soda, baking powder and salt.
  • In a large bowl, using an electric mixer, beat sugar, butter and corn syrup until light and fluffy.
  • Beat in eggs and vanilla.
  • With mixers on low, gradually add flour mixture, beating just until combined.
  • Fold in chocolate chips.
  • Drop dough by tablespoons onto two baking sheets, 2 inches apart.
  • Bake until cookies are no longer shiny - 10-12 minutes.
  • Let cool two minutes and transfer to wire rack.

MARTHA'S CHEWY MOLASSES SPICE COOKIES



Martha's Chewy Molasses Spice Cookies image

Make and share this Martha's Chewy Molasses Spice Cookies recipe from Food.com.

Provided by COOKGIRl

Categories     Dessert

Time 15m

Yield 3 dozen

Number Of Ingredients 10

2 cups unbleached flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground fresh nutmeg
1/4 teaspoon ground cloves (my addition)
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup unsalted butter, softened
1 large egg
1/4 cup unsulphured molasses

Steps:

  • Preheat oven to 350°.
  • In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
  • In a shallow bowl, place 1/2 cup sugar; set aside.
  • With an electric mixer, beat butter and remaining 1 cup of sugar until combined. Beat in egg and then molasses until incorporated.
  • Reduce speed to low; gradually mix in dry ingredients, *just* until a dough forms.
  • Pinch off and roll dough into 1" balls. Roll balls in the reserved sugar to coat.
  • Arrange balls on parchment lined baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm and top of cookies have a "crackle" effect, 10 to 15 minutes.
  • Cool cookies 1 minute on baking sheets; transfer to racks to cool completely.

Nutrition Facts : Calories 1207.2, Fat 48.6, SaturatedFat 29.9, Cholesterol 184, Sodium 1060.4, Carbohydrate 185.7, Fiber 2.9, Sugar 115.8, Protein 11.2

MARTHA STEWART'S SUGAR COOKIES



Martha Stewart's Sugar Cookies image

Another recipes found in Martha's 2001 Holiday Cookies magazine. A great recipe that works perfectly every time. Don't let the directions scare you...it's a really easy recipe. (*Note - Prep time DOES NOT include any chill time)

Provided by ltlmishu

Categories     Dessert

Time 38m

Yield 16 large cookies

Number Of Ingredients 7

4 cups all-purpose flour, sifted plus more for work surface
1/2 teaspoon table salt
1 teaspoon baking powder
1 cup unsalted butter, room temperature
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract

Steps:

  • In a large bowl, sift flour, salt, and baking powder. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy. Beat in eggs and vanilla. Add flour mixture, and mix on low speed until thoroughly combined. Divide dough in half, wrap in plastic wrap, and roll with rolling pin so plastic is tight and dough is even. Chill until firm, at least 1 hour.
  • Preheat oven to 325 degrees. Have ready several baking sheets lined with parchment. Remove dough from refrigerator; let stand at room temperature to temper slightly. (This prevents the dough from cracking.) Place parchment on a clean surface; dust generously with flour.
  • Roll dough to a scant 1/4-inch thickness, stopping often to release the dough by running an offset spatulat under it. Dust with flour as necessary to prevent dough from sticking. Transfer parchment and dough to freezer until very firm, about 15 minutes.
  • Remove dough from freezer; working quickly, cut into desired shapes. If your dough begins to soften, return to freezer for a few minutes. Using a wide spatula, transfer to baking sheets; freeze or refrigerate until firm, about 15 minutes. Bake 15 to 18 minutes, or until edges just begin to brown, rotating halfway through. Cool on wire racks; decorate.

Nutrition Facts : Calories 323.1, Fat 12.4, SaturatedFat 7.5, Cholesterol 56.9, Sodium 106.3, Carbohydrate 49, Fiber 0.8, Sugar 25.2, Protein 4.1

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.

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