Toasted wheat germ and a generous amount of raisins make these cookies hearty. You can substitute an equal measure of dried cranberries, sour cherries, or chopped apricots for the raisins. To make oatmeal–chocolate chunk cookies, substitute 12 ounces good-quality chocolate, coarsely chopped, for the raisins.

　　

Ingredients

Makes about 5 dozen

　　3 cups old-fashioned rolled oats

　　1 cup plus 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, room temperature

　　1 cup granulated sugar

　　1 cup packed light brown sugar

　　2 large eggs

　　1 teaspoon pure vanilla extract

　　1 1/2 cups raisins

　　

Step 1

Preheat oven to 350°F. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl.

　　

Step 2

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.

　　

Step 3

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.

　　

Step 4

Bake until golden and just set, about 14 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies