Martha Stewart Bakes

Disclaimer: Products are provided to Steamy Kitchen for a thorough, honest review. We do not receive payment for reviews. Each review takes 5-10 hours of hands-on testing, writing and editing.

PBSFood-Martha-Bakes-Header-S6v2
martha-bakes-s6-640x360-602x338

One of my first cookbooks I bought right out of college was a Martha Stewart entertaining cookbook. I have fond memories of hosting dinner parties on a college grad budget. My cooking and decorating hacks never looked quite as sophisticated as Martha’s elaborate spreads back then. I’m happy to see that modern Martha Stewart style is more laid back, unfussy and “family style” than before.

Her show, Martha Bakes on PBS begins a new season on April 9, 2016. To celebrate, we’re giving away a set of Martha Stewart Collection 16-Cup Vintage-Inspired Food Storage Canisters ($34) and a recipe for her Kitchen Sink Cookies.

 

martha stewart vintage sugarmartha stewart vintage flour

martha stewart giant kitchen sink cookies

GIANT KITCHEN SINK COOKIES
from Martha Stewart Bakes Show (PBS beginning April 9, 2016)

MAKES 8 COOKIES

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ cups old-fashioned rolled oats
1 cup coconut chips
1 cup dried apricots, coarsely chopped
1 cup coarsely chopped dark chocolate
1 cup dried cherries
1 cup pecans, toasted

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. Place butter and sugars in the bowl of an electric mixer fitted with the paddle
attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce
speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.

3. In a medium bowl, whisk together flour, salt, baking soda, and baking powder.
With mixer on low, gradually add to butter mixture, beating until well combined. Add
oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just
combined.

4. Arrange ¾ cup balls of dough on prepared cookie sheets, about 3 inches apart.
Use the palm of your hand to flatten into 4-inch rounds. Bake until golden brown,
rotating cookie sheets halfway through, about 16 minutes. Let cookies cool on pan 2
minutes before transferring to a wire rack to cool completely.

Martha Stewart Vintage Inspired Canisters Giveaway

Martha Stewart provided product for giveaway.



Congratulations to our winner(s)!
Daniel Pironto