New This Month

Old-Fashioned Oatmeal-Raisin Cookies


Strike a sweet note with this delectable treat.

  • Yield: Makes about 28

Source: Martha Stewart Living, January 2007


  • 3 cups old-fashioned 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


  1. Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars into 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.

  2. Using a 2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly with your hand.

  3. Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks, about 5 minutes. Transfer cookies to racks, and let cool completely. Wrap each cookie in plastic wrap before packaging.

Cook's Notes

Covered cookies can be stored at room temperature up to 3 days.

Reviews Add a comment

  • sweetaddict
    19 FEB, 2017
    I made a half of the recipe and everyone love it! I will make it again for sure.