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Oatmeal Raisin Cookies

Including toasted wheat germ and a generous amount of raisins in these cookies makes them hearty.

  • Yield: Makes about 5 dozen
Oatmeal Raisin Cookies

Source: Holiday Cookies 2005


  • 3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 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 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.

  2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.

  3. Bake until golden and just set, about 14 minutes. Let cool on sheets on 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.

Reviews (34)

  • Slim147 6 Oct, 2014

    These cookies are deliciously crunchy. They are like the potato chip advertisement. "You can't eat just one". My family loved them. That said, I too reduced the sugars to 3/4 of a cup each.

  • 1rstBillie 5 Feb, 2014

    Definitely the best cookies I ever made. It was so easy that even I could do it without messing up.
    Although I altered the recipe a bit, I only used half the sugar (and it was still sweet enough) and I also added some chocolate chips.

  • Suzanne Dawson 19 Mar, 2013

    This is ultimately the best oatmeal cookie recipe ever - my mother prefers them over any other cookies - the recipe doesn't need to be changed - they are supposed to be flat - the wheat germ is what makes them the best!

  • sarabranscum 19 Oct, 2012

    I would bet that the recipe should have 1 1/2 cups of flour, not 1 cup plus 2 tablespoons.

  • sarabranscum 19 Oct, 2012

    I had the same results as several others. They were extremely thin and lost their shape. The recipe is flawed.

  • Sconequeen 25 Sep, 2012

    alot of things in baking change based on weather ect.. but the flat cookies sound like not enough flour as too much fat makes em melt out flat. Did you sift your flour if the dough is sticky and not hearty add some more flour a little at a time and please do 1 test bake till your sure its the right consistancy

  • nmk1985 28 Aug, 2012

    ive always loved marthas cupcake and cookie recipes.. they are absolutely fool proof and flawless... but for the life of me i cant seem to figure what went wrong with this one... 10 mins into the baking time and my cookies were mushed together and absolutely burnt :/ 350 degress... dont get it.. any pointers?

  • emluvsbaking 15 Jan, 2012

    I also had very flat cookies, there must be a typo for the flour, super disappointed and I never have baking disasters, these came out very flat for me as well as Christina_rey. I ended up crumbling them up cause they looked so ugly so i now have granola :D

  • BlueJay21 12 Dec, 2011

    To Bethsewcrafty. The recipe does say 1 cup all purpose flour and then 2 tablespoons all purpose flour. Read the recipe.

  • Bethsewcrafty 6 Dec, 2011

    For the Oatmeal Raisin cookies, I think there is a typo for 2 tablespoons all-purpose flour? Please correct it before I start making this recipe.

    Thank you.

  • Christina_Rey 5 Apr, 2011

    I am a frequent baker and I followed this recipe exactly. These cookies came out very flat. They looked nothing like the picture shown. I think they needed at least 1 1/2 cups of flour.

  • dbspeanut 2 Apr, 2011


  • CarolJuneRogers 2 Apr, 2011

    For years, my daughter and I have been making these cookies with untoasted wheat germ, regular salt and chocolate chips. Last week I used almonds and craisins.

  • chris-tanis 20 Dec, 2010

    My wheat germ says toasted on the jar. I don't think you have to do anything else to it.

  • bsydor 22 Oct, 2010

    it says toasted wheat germ? do i just stick it in the oven before adding it to the other ingredients?

  • PedrosMom 1 Sep, 2010

    These are fantastic. i doubled the cinnamon and used orange flavored dried cranberries from Trader Joe's. The 14 minute baking time was perfect but I rotated the pan halfway through just to play it safe, my oven seems to have hot spots.
    So good!

  • bee_s0_sweet 13 Jul, 2010

    This is the best oatmeal cookie by far...thanks, Martha!...this was my first time baking with wheat germ and it came out fabulous just like your picture of the cookies and taste delicious!

  • JasDeck 5 May, 2010

    I made this recipe today - great flavour but the dough was DRY!!! Not sure what happened.

  • teresabetancourt 21 Apr, 2010

    Very good recipe. I did not have any wheat germ; thus, I used ground flax seed. They came out great, soft and chewy and very tasty. I may add a little more cinnamon next time. Much success with this recipe!

  • teresabetancourt 21 Apr, 2010

    Very good recipe. I did not have any wheat germ; thus, I used ground flax seed. They came out great, soft and chewy and very tasty. I may add a little more cinnamon next time. Much success with this recipe!

  • carmenmaria 19 Jul, 2008

    This is the best oatmeal raison cookie recipe in my repetoire! Everyone requests this cookie for all occasions; especially birthdays! The shape,flavor and health benefits are superb! I've stopped using all of the other recipes in my collection.
    Thank you, Martha Stewart!

  • sbirdsell 11 Jul, 2008

    In lieu of wheat germ I added toasted bulgar, it gave a nice crunch to the cookies, a friend also adds spelt to hers and they come out marvelously. A great way to get extra grains into your kids (and adults too)!

  • cynsteinberg 7 Jul, 2008

    continued: I'll get specifics later) I'll try mixing in cocoa and baking soda for my air bubbles. My kitchen is now a lab. Thanks again!

  • cynsteinberg 7 Jul, 2008

    Thank you Chefette86! I read up on leaveners and now know more than I should! My husband also thinks cream of tartar is bad for you (he's a very knowledgeable doc interested in integrative medicine

  • chefette86 6 Jul, 2008

    Cont'd: You could use this info to make a lager batch (if you multiply the quantities by 16, lets say, you get 4tsp soda and 10 tsp tartar. Mix these together and take 1tsp of the mixture in place of baking powder in a recipe, so you don't have to measure out something like 5/8 tsp.) A lot of information, I know! I hope I didn't overwhelm you, but I wanted to answer your questions as best I could. Hope that helps. Good luck and happy baking!

  • chefette86 6 Jul, 2008

    Cynsteinberg -I exceeded the 500 character limit in my last post, so here is the rest: as for the baking soda and baking powder, they are both used as leaveners for baked goods, thereby causing the batter to rise. A substitute for the baking powder would be 1 part baking soda mixed with 2 parts cream of tartar. Actually, to be more exact: 1/4 tsp. baking soda with 5/8 tsp. cream of tartar yields 1 tsp. baking powder.

  • chefette86 6 Jul, 2008

    Cynsteinberg -the rolled oats you use are dry, straight from the package. The wheat germ is a concentrated source of vitamins, minerals and protein, and is sold in both toasted and natural forms. Wheat germ is used to add nutrition to foods.(Not to be confused with wheat bran, which has very little nutritional value but plenty of fiber.)Since wheat germ is oily with a nutty flavour, I would assume that substituting ground nuts -or even some ground flaxseed- would be ok, certainly worth trying!

  • cynsteinberg 6 Jul, 2008

    Sorry, all you excellent chefs, but I'm fairly ignorant when it comes to baking: Are the oats cooked or dry? Why the need for baking powder and baking soda...I do not want the aluminum from the baking powder in our diet? What can I substitute for those two ingredients? What does the wheat grem do? Can I substitute nuts...ground or in pieces? Ground nuts would impart oil, is this good or bad? I'd really appreciate a response. Thanks to all you great chefs out there!

  • RochM 6 Jul, 2008

    WONDERFUL! First cookie I made from you new book. Everyone loved them.
    Thought I had bought them at a bakery! Hmmmmmmmm!!! Just made the oatmeal date bars and they are awesome also!

  • pinkcupcake018 11 Jun, 2008

    Delicious! I omitted the cinnamon and raisins and added 1/4 teaspoon almond extract and 1 cup of chocolate chips to suit my family's tastes. Nice and chewy!

  • CrickyKat 15 Apr, 2008

    I did get about 5-6 dozen yield, but I used a 1.25 inch scoop. They're quite tasty, though they are much better on the softer side than with too much browning. I'm not a big oatmeal raisin fan, but I'll probably make these again.

  • Beausoleil 20 Feb, 2008

    I just made these cookies aswell. I did them a little differently though. I soakes my raisins to reconstitute them half way before i added them to the cookie dough. They were really moist. I cooked them for 14 min and got 4 dozen. I also put the dough in cupcake pans to make little muffins. Later I am going to add vanilla ice cream for a treat! mmmmmmmmmmmmmmmmmmmmm

  • sweettart72 17 Jan, 2008

    Just made and they are so delicious!! I cut a little of the butter (stick and 1/2) and a little less sugar since I added more raisins. They were perfection. Oh, and they made about 3 dozen for me as well. And 14 mins. were just fine.

  • tizinu 31 Dec, 2007

    This is probably one of the best oatmeal raisin cookies I've ever had. Ever. But I only got 3 dozen cookies out of this recipe and it took a little longer to bake-- try 15 minutes. You get a crisp edge with a soft chewy center.

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