Saturday, September 4, 2010

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

I made these cookies as a surprise for Alyssa and Joshua when they got home from their first day of school. I was surprised at how delicious these cookies are! They are what we each consider “the perfect oatmeal cookie.”

3 cups (10 ½ oz) old-fashioned rolled oats
1 cup plus 2 tablespoons (5 oz) all-purpose flour
½ cup (2 oz) toasted wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon coarse salt
1 cup (2 sticks—8 oz total) unsalted butter, at room temperature
1 cup (7 oz) granulated sugar
1 cup (7 ½ oz) packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups (8 ¼ oz) raisins (or substitute 12 oz coarsely chopped good-quality chocolate to make oatmeal-chocolate chunk cookies)

Preheat oven to 350°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 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 1 ½-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly (cookies will spread quite a bit when they bake).

Bake until golden and just set, about 11 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days. (I like to freeze the leftover cookies for longer storage.)

Recipe Source: Martha Stewart’s Cookies

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