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

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 5 dozen
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Ingredients

Ingredient Checklist

Directions

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 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.

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

  • 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.

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Reviews (38)

192 Ratings
  • 5 star values: 36
  • 4 star values: 34
  • 3 star values: 61
  • 2 star values: 43
  • 1 star values: 18
Rating: 1 stars
09/01/2018
My husband only likes soft cookies. These were crunchy! I bake a lot and usually hit a recipe on target. I tried to not flatten and reduce cooking time and got a tad bit softer. I am very disappointed.
Rating: 5 stars
08/29/2018
I have been making these cookies for years. The Martha Stewart recipe that I have suggests adding several different kinds of dried fruit. e.g. apricots, cranberries and raisins along with chopped pecans to make 1 1/2 cups. my husband loves them with the mixture of fruits and nuts.
Rating: Unrated
01/11/2015
COOKING TIP...... Lots have mentioned that the cookies spread, to stop this, leave the mix in the bowl for 30 minutes to allow the rolled oats to soak up any excess moisture, they do work really well. The extra 2 tablespoons of flour is to be added to the mix with the rest of the flour - it doesn't make any sense to list out two lots of flour.. maybe "1 Cup and 2 tablespoons of All Purpose flour" would have been a better way to write it!
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Rating: Unrated
12/30/2014
Have just found this recipe. No doubt these cookies are great, even though the video recipe does not match the printed recipe...why is that ?
Rating: 5 stars
10/06/2014
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.
Rating: Unrated
02/05/2014
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.
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Rating: Unrated
03/19/2013
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!
Rating: Unrated
10/19/2012
I would bet that the recipe should have 1 1/2 cups of flour, not 1 cup plus 2 tablespoons.
Rating: Unrated
10/19/2012
I had the same results as several others. They were extremely thin and lost their shape. The recipe is flawed.
Rating: Unrated
09/25/2012
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
Rating: Unrated
08/28/2012
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?
Rating: Unrated
01/15/2012
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
Rating: Unrated
12/12/2011
To Bethsewcrafty. The recipe does say 1 cup all purpose flour and then 2 tablespoons all purpose flour. Read the recipe.
Rating: 3 stars
12/06/2011
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.
Rating: Unrated
04/05/2011
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.
Rating: Unrated
04/02/2011
AS TO THE CONFUSION ABOUT THE "TOASTED" WHEATGERM - - YOU SHOULD BE ABLE TO FIND TOASTED WHEAT GERM IN YOU GROCER'S CEREAL ISLE IN GLASS JARS. JUST CHECK THE LABEL.
Rating: Unrated
04/02/2011
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.
Rating: Unrated
12/20/2010
My wheat germ says toasted on the jar. I don't think you have to do anything else to it.
Rating: Unrated
10/22/2010
it says toasted wheat germ? do i just stick it in the oven before adding it to the other ingredients?
Rating: Unrated
09/01/2010
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!
Rating: Unrated
07/13/2010
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!
Rating: Unrated
05/05/2010
I made this recipe today - great flavour but the dough was DRY!!! Not sure what happened.
Rating: Unrated
04/21/2010
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!
Rating: Unrated
04/21/2010
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!
Rating: Unrated
07/19/2008
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!
Rating: Unrated
07/11/2008
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)!
Rating: Unrated
07/07/2008
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!
Rating: Unrated
07/07/2008
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
Rating: Unrated
07/06/2008
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!
Rating: Unrated
07/06/2008
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.
Rating: Unrated
07/06/2008
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!
Rating: Unrated
07/06/2008
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!
Rating: Unrated
07/06/2008
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!
Rating: Unrated
06/11/2008
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!
Rating: Unrated
04/15/2008
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.
Rating: Unrated
02/20/2008
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
Rating: Unrated
01/17/2008
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.
Rating: Unrated
12/31/2007
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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