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.