Oatmeal Raisin Cookies



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 coarse salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar

1 cup light brown sugar

2 eggs

1 teaspoon pure vanilla extract

1-½ cups raisins




Preheat oven to 350 degrees F.  Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt in a large bowl.  Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until light 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 1-½ inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or use a Silpat, spacing 2 inches apart.  Flatten slightly.

Bake until golden and just set, about 14 minutes, rotating halfway through.  Let cool on sheets on wire racks for 5 minutes.  Transfer cookies to wire racks and let cool completely.  Cookies can be stored in airtight containers at room temperature up to 3 days.






Source:  Martha Stewart – Martha Stewart’s Cookie – 2008