Prep 25 mins
Cook 12 mins
These delicious oatmeal cookies have crisp outer edges and wonderfully chewy centers. The recipe is from chef Michelle Risucci of "Auntie Em's Kitchen" in Eagle Rock and was printed in the LA Times (Feb. 25, 2009 ). These make very large cookies. If you make smaller cookies, be sure to watch the baking time.
- 1 1⁄2 cups butter, room temperature (3 sticks)
- 1 1⁄3 cups sugar (10 1/2 ounces)
- 1 1⁄3 cups light brown sugar (10 1/2 ounces)
- 3 eggs
- 1 1⁄2 teaspoons vanilla extract
- 3 cups old fashioned oats
- 2 cups flour, and
- 2 tablespoons flour (8 1/2 ounces total)
- 3⁄4 cup wheat germ
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon ground cinnamon
- 3⁄4 teaspoon salt
- 1 1⁄2 cups golden raisins (1/2 pound)
- Heat the oven to 350 degrees.
- 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.
- In a medium bowl, mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt.
- With the mixer on low speed, gradually add the dry ingredients until just combined. Gently fold in the raisins.
- Line several baking sheets with parchment paper. Scoop one-fourth cup dough for each cookie and slightly flatten them, leaving 2 inches between each cookie (they will spread). Slightly flatten the top of each cookie and 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 15 minutes.