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.