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




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How would you rate this recipe?
  • jdpratt47
    29 AUG, 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.
  • saraeb4051
    19 OCT, 2012
    I had the same results as several others. They were extremely thin and lost their shape. The recipe is flawed.
    • octopaste
      17 DEC, 2017
      Try cutting out half of the butter with 1/2 cup vegetable shortening. So 1/2 cup shortening with stick of softened butter. More butter means more spread.
  • Jeff Wecker
    11 JAN, 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!
    • thelicastrisgm
      28 JUN, 2015
      Agreed, Jeff. Easy to get confused, or miss the two separate flour measurements all together. Thanks for the anti-cookie spread tip, too.
  • MS12551952
    30 DEC, 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 ?
  • MS10899659
    6 OCT, 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.
  • 1rstBillie
    5 FEB, 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.
  • Suzanne Dawson
    19 MAR, 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!
  • saraeb4051
    19 OCT, 2012
    I would bet that the recipe should have 1 1/2 cups of flour, not 1 cup plus 2 tablespoons.
  • Sconequeen
    25 SEP, 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

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