Wednesday, April 6, 2011

I make the best oatmeal raisin cookies on the face of the earth.

Yes, it might be boisterious of me to say that I make the best oatmeal raisin cookies, but gosh golly, it's true. I really do make the best oatmeal raisin cookies on the face of the earth. I don't make them often because in the words of Phobe Buffay from the acclaimed comedy Friends "it's not fair to the other cookies." Please disregard the fact that according to this picture, it looks like there are zero raisins in the actual cookies ...

The thing that makes these particular cookies so special is their texture. An oatmeal cookie should not be overly crunchy, nor should be it overly soft and doughy. No pillow cookies here. An oatmeal cookie needs slightly crunchy, but not break your teeth crunchy. These cookies are perfect. They are the perfect Martha Stewart cookies (they really are Martha cookies - they are her recipe!) Like many Martha recipes, there is a fussy and long list of ingredients. No cheating, every single ingredient on this list is important. Lance and my dad adore these Oatmeal Raisin cookies. They will both attest to the lovliness of them.

Without further ado, here's the recipe to Martha Stewart's perfect Oatmeal Raisin Cookies


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


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.

2.Using a 1 1/2-inch ice cream scoop, 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 airtight containers at room temperature up to 3 days

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