Print This Recipe

Print
Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

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

Holiday Cookies 2005 http://www.marthastewart.com/332409/oatmeal-raisin-cookies
3.26923
Rated
65.3846100(86)86
  • Yield Makes about 5 dozen

Ingredients

    • 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

Directions

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.