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Golden Raisin Oatmeal Cookies

Oatmeal cookies requested by an LA Times reader. The cookies have golden raisins and wheat germ.
Course Dessert
Cuisine American
Keyword Oatmeal Cookies
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 1 day
Total Time 1 day 42 minutes


  • 3 sticks butter, room temperature (350 grams)
  • 1 1/3 cups sugar (295 grams)
  • 1 1/3 cups light brown sugar (295 grams)
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups old-fashioned rolled oats
  • 2 cups plus 2 tablespoons sifted AP flour (260 to 280 grams)
  • 3/4 cup wheat germ
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1 1/2 cups golden raisins


  • 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.


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.