I’ve always loved oatmeal cookies and nothing beats homemade. These cookies are made with wheat germ and an abundant amount of dried fruit making them hearty and relatively healthy. This recipe got rave reviews from Martha Stewart readers, and they did not disappoint.
I amended the ingredients by mixing dried cherries, blueberries and cranberries in with the classic raisins. They are chewy the first day, and slightly crunchy, and equally delicious for a few days after.
Makes about 5 dozen
3 cups old-fashioned rolled oats
1 cup all-purpose flour
2 tblsp all-purpose flour
1/2 cup toasted wheat germ
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs, room temp
1 tsp pure vanilla extract
1 1/2 cups raisins or mixed dried fruit (I used 1 cup golden raisins, and 1/2 cup mixed cranberries, blueberries and cherries… chop the cherries if they are large)
1. Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins and dried fruit.
2. In heaping tablespoons, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
3. Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.