Oatmeal Raisin Cookies

Oatmeal Raisin

Today our cookies have an unusual ingredient in them- wheat germ.

By definition, wheat germ is the reproductive part of the plant that germinates and forms wheat grass. I don’t  know what that means, but it is supposed to be packed with nutrients. Plenty of protein, potassium, iron, calcium…all the good stuff. My uncle once told me he was eating one spoonful of raw wheat germ a day in order to stay healthy. I don’t know if you need to go as far as downing the stuff daily, but I do recommend using it in your oatmeal cookies. It makes a huge difference – and even though it can be a hassle to find sometimes, it is totally worth it.

Oatmeal Riaisn

Oatmeal Raisin Cookies

adopted from Martha Stewart

  • 3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour plus 2 tablespoons all-purpose flour
  • 1/2 cup toasted wheat germ
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups raisins
  • 3/4 cup chopped walnuts (optional)

*Wheat germ comes in two forms – raw or toasted. For this recipe, use toasted. But if you can’t find toasted, don’t panic. Raw is fine. You just have to spread about 1/2 – 1 cup on a baking sheet and pop it in the oven for 5-10 minutes at 350 degrees. It may start to turn a little brown, but you know it is done when you open the oven and smell the nutty flavor.

Oatmeal Raisin

Directions

  1. Preheat oven to 350 degrees.
  2. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl and set aside.
  3. 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.
  4. Mix in eggs and vanilla.
  5. Add dry ingredients and mix until just combined.
  6. Mix in raisins (and walnuts if you are using them).
  7. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.
  8. Bake about 14 minutes, rotating the baking sheet halfway through. The cookies should be golden and look a little underdone in the center.
  9. Let cool on sheets on wire racks 5 minutes and then transfer cookies to racks using a spatula.
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