Oatmeal Raisin Cookies
- Makes about 5 dozen
Including toasted wheat germ in these cookies, and a generous amount of raisins makes them hearty.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 cup toasted wheat germ
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups raisins
Directions
- Preheat oven to 350°. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
- Bake until golden and just set, about 14 minutes. Let cool on sheets or wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
Note: Cookies may take only 10-12 minutes to bake.
Source: Martha Stewart Holiday Cookies, December 2005, Page 24.