Classic Oatmeal Raisin Cookies

Something in the air has shifted. The leaves are changing. Roadside stands are selling pumpkins and decorative corn stalks. Yellow busses are taking tiny passengers to school.

Fall is here.

Though my mind feels the seasonal shift seems sudden, my body fell in step easily. It gravitates toward warm sweaters in dark colors and feels a deep desire to bake pies, cookies, and cakes kissed heavily with spices and autumnal fruits.

Oatmeal cookies fit the bill nicely. Kian liked them for their lack of chocolate and Bill, my father-in-law, liked them because I switched the white sugar for Splenda (Bill is diabetic.)

They’re also very tasty. Chewy and lightly spiced with bursts of raisin, they are a lovely fall cookie – perfect to tuck into a school lunch box or to boost one’s reserves after picking apples.

Classic Oatmeal Raisin Cookies (adapted from this recipe)

1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
2 room temperature large eggs,
1 teaspoon pure vanilla extract
3 cups old-fashioned rolled oats
1 cup all-purpose flour
1 teaspoon cinnamon
1/2 cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1 cup raisins

Heat oven to 350-degrees F. Line baking sheets with parchment paper; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs; mix on high speed to combine. Mix in vanilla; set aside.

Combine oats, flour, cinnamon, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in raisins.

Using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and just set, about 14 to 18 minutes. Transfer sheets to wire rack to cool. Makes about 3 dozen.

Grade: A