Oatmeal Raisin Cookies

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This recipe is the closest I have come to my idea of a perfect oatmeal raisin cookie. It’s packed with oats and raisins with just a little flour to bind it all together, along with a blast of wheat germ for nutty crunch. The result is a crisp and chewy cookie that’s wholesome and rich at once. There is no white sugar in this recipe – only brown sugar which creates a deep caramel sweetness which dissolves in the mouth with every bite.

Oatmeal Raisin Cookies

Refrigerating the cookies before baking will ensure a thicker, chewier cookie. Makes about 30 (2-inch) cookies.

1 3/4 cups light brown sugar
1 cup unsalted butter, melted and cooled to room temperature
1 large egg
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old fashioned oats
1/2 cup wheat germ
1 1/2 cups raisins

Whisk the sugar, butter, egg and vanilla together in a large bowl until smooth. Mix the flour, cinnamon, baking soda and salt together in a small bowl. Stir the flour into the butter and sugar and thoroughly combine. Stir in the oats and wheat germ. Add the raisins. Refrigerate the dough for at least 30 minutes.
Preheat the oven to 375°F (190°C). Drop rounded tablespoons of the dough onto a baking sheet lined with parchment, leaving 2 inches between each cookie. Bake until the cookies are set in the middle and golden brown, 12 to 14 minutes. Remove from oven and cool on a rack.

14 thoughts on “Oatmeal Raisin Cookies

  1. Darn, I just made Sherry Yard’s chocolate chip cookies yesterday. This recipe has to wait at least a couple of days to save my husbands waistline. Your recipe looks fantastic. I like the addition of wheat germ, very clever to add healthy ingredients .

  2. I have been looking for a healthier, yet tasty, oatmeal cookie recipe for months now. This is just what I’ve been looking for! Making this weekend-thanks!

  3. What about substituting gluten free rice flour and gluten free oats!
    That’s what I’ll have to do in order to be able to eat them and I’m
    sure they will be delicious. I also cut the amount of butter with 1/2 to 3/4 of the butter measurement with olive oil. It always seems to work great and gets more of that healthy oil into the body.

  4. A perfect Oatmeal Raisin Cookie sounds scrumptious! Just brown sugar makes for the perfect notes of caramel in this updated classic!

  5. One of my all time favorite cookies. If they are on a tray with a variety of cookies, they are usually the one I will pick.

  6. As much as I love choc chippers, oatmeal raisin cookies have always been my favorites. I am going to make some of these for skiing this weekend, thanks, Lynda!

  7. I love oatmeal raisin cookies!!! I gave up dessert (defined at cookies, pie, cake, and ice cream) for Lent so I’m pinning this to make when Easter comes 🙂

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