The very best Oatmeal Raisin Cookies
Total Time: 30 minutes, plus baking time
Servings: 2 dozen large cookies
Ingredients:
1 1/2 cups (3 sticks) butter, room temperature
1 1/3 cups (10 1/2 ounces) sugar
1 1/3 cups (10 1/2 ounces) light brown sugar
3 eggs room temperature if possible
1 1/2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
2 cups plus 2 tablespoons (8 1/2 ounces) AP flour
3/4 cup wheat germ
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1 1/2 cups (1/2 pound) golden raisins (or substitute for 12 ounces of semi-sweet chocolate chips)
Directions:
1. Preheat the oven to 350 degrees.
2. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugars until light and fluffy. With the mixer running, add the eggs, one at a time, until each is incorporated. Stir in the vanilla extract.
3. In a medium bowl, mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt.
4. With the mixer on low speed, gradually add the dry ingredients until just combined. Gently fold in the raisins.
5. Spoon dough for each cookie and slightly flatten them, leaving 2 inches between each cookie (they will spread). Bake one tray at a time, on the center rack, for consistent baking and coloring. The cookies will be done when set and lightly colored and the edges are slightly browned, 12 to 14 minutes.
