Oatmeal Cookies that are chewy and soft and filled with raisins and nuts and maybe even chocolate chips; are my favorite kind of oatmeal cookie. These cookies made with a touch of wheat germ and lots of oatmeal, with raisins that are softened before adding to the batter, are truly the best oatmeal cookie I’ve tasted.
You must know that chocolate chip cookies are hands down my favorite cookie. But you must also know that any cookie I’m eating at the time is my favorite cookie. I adore cookies. With cookies in mind and my brother’s impending visit, I decided to bake him his favorite cookie. At least I’m told that oatmeal cookies are his favorite cookie. After all he is 5 1/2 years younger that I am and I never really paid much attention to the kind of cookie he liked. A long while back my mother sent an oatmeal cookie recipe to me and it had a note attached saying it was Mark’s favorite cookie. It was at that point I wondered what Mark my mother was talking about. Who in our family preferred oatmeal cookies over chocolate chip?
It goes without saying that most everyone in our family always desired chocolate cake when it came to birthday time. Not Mark…he wanted white cake with white frosting, no less. I think my mother often alluded to the postman when it came to my brother, but aside from his dessert choices he’s a damn good brother. I can’t wait for him to get here and also so I can spend time with his wife Diane; the only sister I’ve ever had. We should be in Taos while you read this and then are heading to Abiquiu where Georgia O’Keeffe painted some of my favorite paintings. It should be a fun road trip with lots of fun snacks planned to take along. Which is kind of why I made these oatmeal cookies!
There are lots of recipes out there for oatmeal cookies. Some barely contain oatmeal. Others seem to contain the whole box. Some are crispy, others chewy. I can go either way with cinnamon but many recipes seem to have it. I compared three different recipes and decided that this one from the original Colorado Cache cookbook sounded good. I liked that the raisins were soaked in the egg and vanilla mixture which ensures that there will be no hard raisins in any bite. I did make a few adjustments but the most important thing is that this cookie tastes great. Sweet and chewy, this wholesome bite of goodness is sure to satisfy oatmeal cookie lovers.
Of course I must tell the truth. I did divide the dough in half. And guess what I added to the that half? Yep! Chocolate chips for this side of the family. After all, we don’t want any cookie wars breaking out while we are on the road. Better to keep everyone happy!
Here’s a few more versions of oatmeal cookies:
From Saving Room for Dessert are the classic Old Fashioned Iced Oatmeal Cookies
From Texanerin are No Bake Oatmeal Cookies
From A Spicy Perspective these Caramel Apple Oatmeal Cookies sound divine!
Here are a few of my favorite cookies:
Chocolate Cherry Chocolate Crumb Cookies
Chocolate Toffee Icebox Cookies
Mocha Chocolate Chip Cookies
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Oatmeal Cookies that are chewy and soft and filled with raisins and nuts and maybe even chocolate chips; are my favorite kind of oatmeal cookie. These cookies made with a touch of wheat germ and lots of oatmeal, with raisins that are softened before adding to the batter, are truly the best oatmeal cookie I’ve tasted.
Ingredients
3 eggs well beaten
1 c raisins, (I used golden)
1 1/2 t vanilla extract
1 c butter
1 c brown sugar
1 c white sugar
2 1/2 c flour
1 1/4 t salt
2 t baking soda
2 c oatmeal
1/2 c wheat germ
1 c chopped toasted pecans or walnuts
1 c chocolate chips for 1/2 of dough
Instructions
Combine eggs, raisins and vanilla and let stand for one hour covered with plastic wrap.
Cream together butter and sugars. Cream well for a few minutes until light and fluffy.
Add flour, salt and baking soda to sugar mixture. Beat well.
Blend in egg mixture, oatmeal, wheat germ and chopped nuts. Divide dough in half and add chocolate chips to half of dough if you want some with chocolate. Chill dough for about 1 hour so your cookies do not spread.
Preheat oven to 350 when ready to bake. Form dough into approximately 1 T sized balls. Place balls on ungreased cookie sheet. Bake for 11 minutes. If you prefer your cookie crisper bake for up to 2 minutes longer. Remove from oven and let set enough until you can remove. They will look like they are probably not done thought they should be puffed up and a touch golden on top and around the bottoms.
Keywords: oatmeal cookie
9 Comments
Tricia @ Saving Room for Dessert
June 16, 2018 at 2:20 pmThese look wonderful Abbe! I can eat cookies, any time, any where 😉 Happy weekend!
Liz
June 16, 2018 at 3:40 pmOoh, a new oatmeal cookie recipe to bake!! Enjoy the time with your brother!!
John / Kitchen Riffs
June 16, 2018 at 4:46 pmCookie wars are the worst. 🙂 I’m with you –whatever cookie I’m eating is my favorite. Until the next cookie, of course. Love oatmeal cookies — such a great flavor and texture. I’ll have mine with chocolate chips, please.
Gerlinde
June 16, 2018 at 4:57 pmAny cookie will do , it’s dangerous. Yours look very good and I probably eat a lot if they were in front of me. Have fun with your brother.
Laura L
June 16, 2018 at 9:32 pmLove love love cookies!!!
Holly
June 17, 2018 at 6:32 pmI love cookies as much as you do! These look great for a road trip and even better to share with family. Hope you’ve had a good start to the summer!
Susan
June 18, 2018 at 11:23 amI haven’t had an oatmeal cookie in too long. Your recipe sounds perfect to me!
Healthy World Cuisine
June 19, 2018 at 6:45 amSoft and chewy through and through are our favorite. Loved the idea that you soaked the raisins first too. Take care
Karen (Back Road Journal)
June 23, 2018 at 1:59 pmI can’t resist and oatmeal cookie…I can’t wait to give these a try.