Strike a sweet note with this delectable treat, full of nutritious oats and sweey raisins.

Martha Stewart Living, January 2007


Recipe Summary

Makes about 28


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.