Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal-Raisin Cookies By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 6, 2021 Print Share Share Tweet Pin Email Yield: 5 dozen Irresistibly chewy, these oatmeal-raisin cookies gets its flavor boost from cinnamon. Ingredients 3 cups old-fashioned rolled oats 1 cup plus 2 tablespoons all-purpose flour ½ cup toasted wheat germ 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon ground cinnamon ½ teaspoon salt 1 cup granulated sugar 1 cup packed light-brown sugar 8 ounces (2 sticks) unsalted butter, softened 2 large eggs 1 teaspoon pure vanilla extract 1 ½ cups raisins Directions Preheat oven to 350 degrees. Stir together the oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put granulated and brown sugars and the butter 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, scraping sides of bowl as needed. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins. Using a small (1 1/2-tablespoon) ice-cream scoop, make balls of dough, and place them 2 inches apart on parchment-paper-lined baking sheets. Bake until cookies are golden and just set, 12 to 14 minutes. Let cool on sheets for 5 minutes. Transfer cookies to wire racks, and let cool completely. Cook's Notes Unbaked dough can be frozen for up to 1 month. Print