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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 16 |
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This recipe is adapted from the 2005 Martha Stewart Holiday Cookies magazine. It is easy and the results are delicious. Ingredients:
3 cups old-fashioned rolled oats |
1 cup plus 2 tablespoons all-purpose flour |
1/2 cup toasted wheat germ |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon coarse salt |
1 cup (2 sticks) unsalted butter, softened |
1 cup granulated sugar |
1 cup packed light brown sugar |
2 large eggs |
1 teaspoon pure vanilla extract |
1 1/2 cups raisins |
Directions:
1. Preheat oven to 350 degrees F.
2. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt in a large bowl; set aside.
3. Put butter and sugars in bowl of electric mixer fitted with paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
4. Reduce speed to low; add oat mixture and mix until just combined. Mix in raisins.
5. Using a 1 1/2 “ ice cream scoop, drop dough onto baking sheets lined with parchment paper, about 2” apart. Flatten slightly.
6. Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using spatula. Let cool completely.
7. Cookies can be stored in airtight containers at room temperature for up to 3 days.
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