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Oatmeal Chocolate Chip Cookies



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Martha Stewart's Cookies: The Very
Best Treats to Bake and to Share

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Martha Stewart's
Oatmeal Chocolate Chip Cookies

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1 cup light brown sugar, packed
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter,
at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3 cups rolled oats
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup wheat germ
6 ounces semisweet chocolate chips
1 cup raisins
1 cup walnuts, coarsely chopped

1. Heat oven to 350 degrees F. Combine brown sugar, granulated sugar
and butter in an electric mixer with paddle. Starting on low speed
and increasing to medium, beat until mixture is creamy 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, and wheat germ
in a large bowl; stir to combine. Add to butter mixture, mix on low
speed just to combine, 10 to 15 seconds.  Remove from mixer; stir
in chocolate chips, raisins and walnuts.

3. Line baking sheets with parchment. With damp hands, shape 2
tablespoons of dough into a ball; place on a baking sheet. Repeat,
spacing cookies 2 inches apart. Bake until golden brown, 15 to 17
minutes, rotating baking sheets between oven shelves halfway
through the baking time.
Cool on wire racks.

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Chocolate-Chip Cookies

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