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    You are in: Home / Recipes / Martha Stewart Oatmeal Cranberry Classic Cookies Recipe
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    Martha Stewart Oatmeal Cranberry Classic Cookies

    Average Rating:

    3 Total Reviews

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    • on January 31, 2007

      You refrigerate oatmeal cookies is because cold dough spreads more slowly in the oven so the cookie is thicker and more moist. In this case, it has nothing to do with the thickness of the dough.

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    • on November 22, 2009

      I love these. One of the better oatmeal cookies I've tried, and I'm an avid baker! That holiday 2001 edition magazine is pure gold. It is my go to recipe source for cookies, year-round.

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    • on December 18, 2006

      First, check your instructions. You mention MILK(line 4) and there is no milk in the recipe. I searched the internet to confirm. It is confusing. The cookie itself is bland. I believe it needs more spices. It also didn't need any refrigeration prior to baking. The dough is very stiff. I used my hands for the last step. I think there are better recipes out there for oatmeal cookies. I don't know how other folks feel, but I have never had real success with Martha's recipes with one exception, her gingerbread. Thanks!!

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    Nutritional Facts for Martha Stewart Oatmeal Cranberry Classic Cookies

    Serving Size: 1 (1267 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1640.1
     
    Calories from Fat 635
    38%
    Total Fat 70.6 g
    108%
    Saturated Fat 40.9 g
    204%
    Cholesterol 303.6 mg
    101%
    Sodium 1445.2 mg
    60%
    Total Carbohydrate 227.9 g
    75%
    Dietary Fiber 11.8 g
    47%
    Sugars 107.3 g
    429%
    Protein 26.5 g
    53%

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