1 c Light brown sugar
1 c Granulated sugar
1/2 lb Unsalted butter; room
-temperature
2 lg Eggs; room temperature
1 ts Pure vanilla extract
3 c Rolled oats
1 c Gold Medal brand all-purpose
-flour; PLUS
2 Tb
1 ts Baking soda
1 ts Baking powder
1 pn Salt
1/2 c Wheat germ
1 1/4 c Golden raisins
1 1/3 c Walnuts; coarsely chopped
1. Heat oven to 350 degrees. In the bowl of an electric mixer using the
paddle attachment, combine sugars and butter; beat until light and fluffy,
about 5 minutes. Add eggs and vanilla. Scrape sides of bowl with a rubber
spatula, and mix to combine .
2. Combine oats, flour, baking soda, baking powder, salt, and wheat germ in
a large bowl; stir to combine. Add the butter mixture; mix on low speed
just to combined, 10 to 15 seconds. Remove from the mixer; fold in the
raisins and walnuts.
3. Line baking sheets with parchment paper or baking mats. Using a 1-ounce
ice-cream scoop, scoop two balls, one on top of the other, for each cookie.
Place five cookies on each baking sheet, spacing them three inches apart.
With damp hands, flatten each into a disc, about 3/4-inch thick and 2
3/4-inches wide. Bake for about 24 minutes, rotating pans between shelves
after 12 minutes. Transfer to rack to cool.
Yields
18 Servings
