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.
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
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 with a spatula. They will look like they are probably not done, though they should be puffed up and a touch golden on top and around the bottoms.
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