January or even February do not seem like months to do too much baking…Most of us tend to overindulge in December (and just so you know…my birthday and wedding anniversary all happen between Dec 23rd and New Year’s, so I hope the powers that be will cut me some slack!!! LOL) But if you must make something sweet (and of course we all get a pass for Valentine’s Day!), why not go for a sort-of-healthy Oatmeal cookie.
This recipe from Martha Stewart (Holiday cookies 2005) is really perfect in its simplicity but will make you feel good with its rolled oats and wheat germ…
You’ll need: (yield about 5 dozen)
- 3 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 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, softened
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups raisins
- Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl;set aside. 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.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
- Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely.
Cookies can be stored in airtight containers at room temperature up to 3 days.