5 (5)

Category: Desserts

Auntie Em's Kitchen oatmeal raisin cookies

Auntie Em's Kitchen oatmeal raisin cookies
Robert Gauthier / Los Angeles Times

Dear SOS: I was at Auntie Em's Kitchen in Eagle Rock today for the first time. While they are known for their amazing cupcakes and fantastic food, today I had the best oatmeal cookie I've ever eaten. It was thin, ... Read more

Total time: 30 minutes, plus baking time | Makes 2 dozen large cookies
Note: Adapted from chef Michelle Risucci of Auntie Em's Kitchen.
  • 1 1/2 cups (3 sticks) butter, room temperature
  • 1 1/3 cups (10 1/2 ounces) sugar
  • 1 1/3 cups (10 1/2 ounces) light brown sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups old-fashioned rolled oats
  • 2 cups plus 2 tablespoons (8 1/2 ounces) flour
  • 3/4 cup wheat germ
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1 1/2 cups (1/2 pound) golden raisins

Step 1Heat the oven to 350 degrees.

Step 2In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugars until light and fluffy. With the mixer running, add the eggs, one at a time, until each is incorporated. Stir in the vanilla extract.

Step 3In a medium bowl, mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt.

Step 4With the mixer on low speed, gradually add the dry ingredients until just combined. Gently fold in the raisins.

Step 5Line several baking sheets with parchment paper. Scoop one-fourth cup dough for each cookie and slightly flatten them, leaving 2 inches between each cookie (they will spread). Slightly flatten the top of each cookie and bake one tray at a time, on the center rack, for consistent baking and coloring. The cookies will be done when set and lightly colored and the edges are slightly browned, 12 to 15 minutes.

Each cookie:
317 calories; 5 grams protein; 47 grams carbohydrates; 2 grams fiber; 13 grams fat; 8 grams saturated fat; 56 mg. cholesterol; 199 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Orange and olive oil semolina cake with pistachios, chocolate and olio nuovo
Peach and blackberry dumplings
Carrot cake ice cream
Almond biscotti