Auntie Em's Oatmeal Cookies Small Batch
Servings: 8 giant cookies
Servings 8
Cost 5
Ingredients
- 4 oz unsalted butter at cool room temp
- ½ cup minus 2 teaspoons granulated sugar 3.4 oz granulated
- ½ cup minus 1 teaspoon firmly packed brown sugar 3.4 oz brown
- 1 large egg
- ½ teaspoon vanilla
- 1 cup oats
- ⅔ cups plus 2 teaspoons all-purpose flour 2.8 ounces flour
- 1 /4 cup wheat germ
- ½ teaspoon baking soda
- ½ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cups seedless raisins
- ⅓ cup toasted pecans or walnuts chopped
Instructions
- Heat the oven to 350 degrees
- Cream together the butter and sugars until fluffy. Stir in the egg and vanilla just until mixed.
- Mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt. Gradually add the dry ingredients until just combined. Stir in raisins and nuts.
- Divide dough into 4 sections. Divide those sections in half to make 8 equal sections. Shape into neat balls. At this point, I chilled the dough. Not sure if it was necessary. If you started with overly soft butter, it may help.
- Line two baking sheets with parchment paper. Place 4 dough balls on a baking sheet and space about 3 or 4 inches apart. Press down slightly so cookies bake more evenly. Bake one sheet at a time for 12 to 15 minutes on center rack. Let cool on cookie sheet for a few minutes then transfer to a wire rack to cool completely.
- Makes 8 large cookies