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Sprinkles For Breakfast

Share your Sweet Side

chewy oatmeal raisin cookies


Sometimes, when I get my hands on a really soft and chewy and delicious oatmeal raisin cookie, I think...

“Maybe, just maybe...I like oatmeal raisin cookies better than chocolate chip cookies?!”

Most of the time, I would never dare to share that opinion out loud.

It is definitely not a very popular cookie opinion in the world we live in. But... I feel like this is a safe space where I can freely voice my opinion with you guys without getting shamed. So here it goes...

I LOVE OATMEAL RAISIN COOKIES. 

There, I said it. 

And these oatmeal raisin cookies definitely fit in that soft and chewy and delicious category. They do, however, have an unusual ingredient in them - wheat germ.

What is Wheat Germ?

By definition, wheat germ is the reproductive part of the plant that germinates and forms wheat grass.

I’m not going to lie...I don't really know what that means, but I love what it does to these cookies. It gives them a little extra nuttiness that a lot of oatmeal cookies are missing. You know - a little extra umph.

I also believe that adding the wheat germ in there makes these cookies healthy - which is definitely not true. But that’s what I tell myself when I am eating 4 of them in one sitting. 

Wheat Germ can be a little difficult to find. But it is usually in the grocery store near the oatmeal in the cereal aisle. Any brand is fine. And if you can’t find it at your local store, you can always order it here

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.

Happy Baking! 

Chewy Oatmeal Raisin Cookies


Chewy Oatmeal Raisin Cookies | Sprinkles For Breakfast

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1 cup 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 salt
  • 1 cup unsalted butter, room temperature
  • 2 eggs
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups raisins
  • 3/4 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
  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 until combined.
  5. Add dry ingredients and mix until just combined.
  6. Stir in raisins (and walnuts if you are using them).
  7. Using a 2" Cookie Scoop, drop dough onto baking sheets about 2" apart.
  8. Bake about 14 minutes, rotating the baking sheet halfway through.
  9. Take cookies out of the oven. The cookies should be golden and look a little underdone in the center. Let cookies cool on baking sheets.

*Makes 25 cookies

*Recipe adapted from this Martha Stewart Recipe.




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meet the author



Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.


Comments (2)



Lee Ann

Lindsay, Thanks for the egg count. The cookies turned out YUMMY! (Mine aren't nearly as pretty as yours... for some reason, my cookies spread out too much.) But the flavor is amazing! Made them for my wife's birthday, and I can't wait to surprise her with the container full of cookies just for her! Thank you! LA


Lindsay Nathanson

Yayyyy! I am so happy they turned out! She is going to be so happy!


Lee Ann

Lindsay, Hey! I just realized ... I don't see the eggs listed on the ingredients list. How many?? My guess is two, but I thought I'd better be sure. I'm planning to make these tonight, so I may be brave and go for two. Thanks! Lee Ann


Lindsay Nathanson

Hi Lee Ann! I am so sorry about that! I have updated the recipe - it is 2 eggs! Let me know how these turn out!