Irresistibly chewy, these oatmeal-raisin cookies gets its flavor boost from cinnamon.

Martha Stewart Living, January 2005


Recipe Summary

Makes about 5 dozen


Ingredient Checklist


Instructions Checklist
  • 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.