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baking American
Crispy, Chewy Oatmeal Raisin Cookies

Photo by: Noah Sheldon
Comments: 2
 

Recipe

Three summers ago I went on an oatmeal-raisin baking binge. I had so many ideas for the perfect cookie, and I had to test them all out. I landed on this cookie: crisp, chewy, and delicate. Because it contains no flour, it won’t puff up like cake or feel heavy. I made it in large batches whenever it was crunch time for our team when we were designing jewelry for Kenneth Cole and needed a boost to keep sketching late into the night. The cookies have crisp edges with a nice chew in the center, and if you make them large, they’re a perfect treat on rainy summer days, with a dollop of vanilla ice cream on the side.

Yield: Makes 3 dozen cookies

Ingredients

  • 2 sticks (1 cup) organic unsalted butter, softened
  • 1 cup firmly packed organic dark brown sugar
  • 1 cup organic cane sugar
  • 2 large organic eggs
  • 1 tablespoon organic vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon organic ground cinnamon
  • 3½ cups organic rolled oats (not instant or quick-cooking)
  • ½ cup organic toasted wheat germ
  • 1 cup organic raisins or dried currants
  • 1 cup chopped toasted organic walnuts or pecans (optional)

Directions

Preheat the oven to 350°F. Salivate with anticipation. Line 2 baking sheets with Silpats or parchment paper and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes.

Add the eggs, one at a time, making sure to incorporate each one well before adding another. Mix in the vanilla extract.

In a separate bowl, sift the baking powder, baking soda, salt, and cinnamon together. Add this to the butter-sugar mixture, stirring until incorporated. Then, on low speed, add the oats, wheat germ, raisins, and walnuts (if using), stirring just until mixed.

Chill the dough until the butter firms up, about 30 minutes

Use a tablespoon-size ice cream scooper or a tablespoon to place balls of dough 5 inches apart on the prepared baking sheets. Bake 1 sheet at a time in the center of the oven for 16 to 18 minutes, or until the cookies are golden brown. They’ll still be a little soft in the center, but this is the good, chewy part!

Cool the cookies on the baking sheets for 18 minutes. Then use a spatula to transfer them to wire racks to cool completely.


© 2009 Sarah Magid
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1 cookie and includes the optional chopped pecans.

192kcal (10%)
31mg (3%)
0mg (0%)
47mcg RAE (2%)
144mg
39mg
4g
14g
2g
26g
25mg (8%)
120mg (5%)
4g (19%)
9g (13%)
1mg (6%)
 

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  • elizawinograd

    10.23.12 Flag comment

    @Mumsey - Thanks very much for your comment. While this recipe has only been tested using wheat germ, we would recommend trying rice bran as a substitute. Good luck and please let us know how the cookies turn out!

  • Mumsey

    09.13.12 Flag comment

    These look wonderful-just my kind of cookie:-)I would love to make these with my Gluten Free Oats. What can I substitute for the wheat germ to make the cookies Gluten Free?

 

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