Oatmeal Cookies with Raisins and Dried Cranberries

Every holiday season, my grandmother (mom-mom) would make a big tub of these oatmeal cookies. John loved them so much, that mom-mom would make extra just for him – and when I say extra, I mean a huge bag. When she recently passed away, I made sure to find this recipe in her kitchen so that I continue to make them for John and the family. An extra way to keep the memory of her alive.

I have to admit, it was hard for me to make these the first time. I didn’t have her to call when I wasn’t sure where to find wheat germ in the grocery store (p.s. it’s in the oatmeal aisle), or how flat to make the dough before putting in the oven. She must have been watching over me in the kitchen, because they thankfully came out great. There will always be a little something missing since she didn’t make them herself – but I think, hope she would be proud of how I made them.

Hope you enjoy them and can pass this recipe along to your family too!

Oatmeal Cookies with Raisins and Dried Cranberries
Serves: About 4 dozen
  • 3 cups oatmeal
  • ½ cup wheat germ
  • 1 cup + 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 sticks (1 cup) unsalted butter at room temperature
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ¾ cup raisins
  • ¾ cup dried cranberries
  • Powdered sugar
  1. Preheat oven to 350 degrees
  2. Line a baking sheet with parchment paper
  3. Stir together oats, wheat germ, flour, baking soda, baking powder, cinnamon and salt in a large bowl
  4. Place butter and sugars in a bowl of a stand mixer
  5. Mix on low-medium speed until pale and fluffy - about 5 minutes
  6. Mix in vanilla and eggs 1 at a time
  7. Reduce speed to low and add oat mixture, mix to combine
  8. Turn off mixer and add in raisins and cranberries, mix with a wooden spoon
  9. Scoop about a tablespoon of batter and place on baking sheet - keep batter about 2 inches apart
  10. Press dough down about half way with your fingers and mold into a circle
  11. Bake for about 11-12 minutes until golden brown
  12. Cool for a few minutes on pan and then transfer to a cooling rack to cool completely
  13. Top with powdered sugar


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