I usually split the dough in half and mix raisins in half and chocolate chips in the other half. Make sure you have wheat germ on hand before you make this recipe. The cookies won't turn out if you skip that ingredient. Jill Dorrough
| 3 cups old-fashioned rolled oats 1 cup all-purpose flour 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, or 1 package chocolate chips 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. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. 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. |
No comments:
Post a Comment