Golden Raisin Oatmeal Cookies are from a recipe requested by an LA Times reader who'd recently had "the best oatmeal cookie she'd ever eaten" at a restaurant called Auntie Em's Kitchen. It seems they graciously shared the recipe with The LA Times. Sounds like a good recipe! I'll post a photo when I eventually make these.
Update: I finally made these, though I only made ⅓ of a batch since that's all we needed. The cookies are good. Mine came out large, flat and buttery, so if you like big, flat, chewy cookies these are for you. The wheat germ enhances the texture and adds a little flavor. I used untoasted wheat germ, but I think toasted would be even better.
Recipe
Golden Raisin Oatmeal Cookies
Oatmeal cookies requested by an LA Times reader. The cookies have golden raisins and wheat germ.
Ingredients
- 3 sticks butter, room temperature (350 grams)
- 1 ⅓ cups sugar (295 grams)
- 1 ⅓ cups light brown sugar (295 grams)
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 2 cups plus 2 tablespoons sifted AP flour (260 to 280 grams)
- ¾ cup wheat germ
- 1 ½ teaspoons baking soda
- ½ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ¾ teaspoon salt
- 1 ½ cups golden raisins
Instructions
- Don't preheat the oven quite yet if you plan on chilling the dough. If you are not going to chill the dough, then preheat oven to 350 degrees F.
- With an electric mixer, beat 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.
- Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt.
- Gradually stir oat mixture into butter mixture either by hand or using lowest speed of mixer. Stir in the raisins.
- Portion dough into about 24 pieces using a quarter cup measure. Flatten tops slightly. Put the dough rounds on a paper plate, cover with plastic wrap and chill for several hours or until ready to bake. Alternatively, you can just bake right away.
- Bake on parchment lined baking sheet at 350 for about 12 minutes or until golden brown. Let cool for about 5 minutes on baking sheet and transfer to a wire rack.
Notes
Note: Adapted from chef Michelle Risucci of Auntie Em’s Kitchen and The LA Times. The flour weight is for sifted flour. You don't have to sift it if you weigh it.
Tried this recipe?Let us know how it was!
Katrina says
Well, after that I just might have to "go big"! 😉
Although I am going home in a few weeks (to Idaho.) When is your trip across the pond?
Anna says
Go big or go home, Katrina!
(Just kidding....however, the big ones are super....gots ta write my report)
Katrina says
Ooh, printed. I'll have to try them smaller. Can't wait to hear what you think. THESE look like a great Oatmeal cookie.
Anna says
I just put a small batch in the oven. Did you notice that the recipe only makes 24 cookies? Their huge! I'm a little worried they're not cooking evenly but I won't be certain until they're cool.
dawn says
I'm going to try it. Sounds good to me.