I just took these cookies out of the oven, and since I had already made a cup of tea, well...I couldn't help myself. (One cookie turned into two...)I've had my fair share of oatmeal cookies over the years, but these are outstanding! They're moist and chewy, and this version is loaded with oats. This recipe is from "The IDEAL WAY to Cook: Food for Thought."
3/4 cup butter at room temperature
3/4 cup light brown sugar
1/2 cup granulated sugar
1 large egg
2 tbsp. water
pinch of salt
2 tsp. vanilla extract
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
2 tbsp. wheat germ
3/4 tsp. baking soda
1/2 tsp. ground cinnamon
3 cups rolled oats
3/4 cup raisins
3/4 cup chocolate chips
Preheat oven to 350F.
Cream butter and sugars in mixer until light and fluffy. Add egg, water and vanilla. Beat until combined.
In a bowl, whisk together flours, wheat germ, salt, baking soda and cinnamon. Add to creamed mixture. Mix until combined. Add oats, raisins, and chocolate chips. Mix with a wooden spoon.
Bake 12-15 minutes or until a rich brown colour.
IDEAL TIP: You should cool cookie sheets between batches to keep unbaked cookies from melting and thinning at the edges before they can be set by the heat of the oven.
Photo credit: Lara604
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