Ingredients: old-fashioned rolled oats, all-purpose flour, wheat germ, baking soda, baking powder, ground cinnamon, unsalted butter, granulated sugar, light-brown sugar, eggs, vanilla extract, cranberries. Not pictured: salt

Stir together dry ingredients: oats, flour, toasted wheat germ (this is that “something special” in these cookies.. yummy!) baking soda, baking powder, cinnamon, and salt.

Cream butter and sugars until pale and fluffy (er.. why doesn’t it look paler and fluffier?! It’s okay, this is as pale and fluffy as I got it — approximately 5 minutes) then add eggs and vanilla. My mother always halves the fun ingredients in recipes… half the sugar, half the chocolate, half anything else delicious and double the healthy ingredients! And she wonders why her healthy hockey pucks don’t tempt me! I tend to feel “oatmeal cookies are already healthy, why cut the sugar in half?” However, this recipe’s sugar needs to be halved; full sugar is way too sweet.

Add dry ingredients to wet, mix until just combined, and mix in raisins…. or in my case cranberries. Don’t add chocolate, or if you do, subtract sugar accordingly.

Also, the cookies WILL spread when you bake them

but just take your trusty knife and cut em apart… delicious and nutritious… great way to spend your night! (No sarcasm here).

Recipe adapted from MarthaStewart.com

3 cups old-fashioned rolled oats
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/2 cup toasted wheat germ — add more?
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 — half this
1 cup packed light-brown sugar — half this as well
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups raisins — recommend adding more

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.

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Cheers!

MmMmmGood

This blog has definitely fallen by the wayside what with not cooking adventurously and going to the same old restaurants (sometimes you just like your tried and true!!). However, I am going to do my best to make at least ONE new recipe a week (yay!) and as for going out to restaurants/ reviews of what’s hot in whatever city I travel to/ have visited… I have to refer you to a new blog I am writing for: FoodTrotter.com. All writers are people who love food and travelling… food trotting, as the blog name reveals. Anyhow, check it out! I post Saturdays!

Yours Sincerely,
MmMmmGood

Thanks for bearing with me, as I haven’t been posting much lately but rest assured I have plans for the blog and an idea for where this should be going. This last while I’ve definitely been frustrated with a few things (ah, life) but then I realize how lucky I am to have these piddling worries and I’ve sort of come to the conclusion “Sod it. Just do your best and go with the flow.” Anyways, that’s all I’ll not bore you with my trifling irritations but hope you’re doing fantastically!

Best,
MmMmmGood