Olympic cookies

18 Cookies

Ingredients

Quantity Ingredient
1 cup Light-brown sugar
1 cup Granulated sugar
½ pounds (2 sticks) unsalted butter, room temperature
1 teaspoon Pure vanilla extract
3 cups Rolled oats
1 cup Plus 2 tbsp. Gold Medal all- purpose flour
1 teaspoon Baking soda
1 teaspoon Baking powder
Pinch of salt
½ cup Wheat germ
1⅓ cup Golden raisins
1⅓ cup Walnuts, coarsely chopped

Directions

Heat oven to 350øF. In the bowl of an electric mixer using the paddle attachment, combine sugars and butter; beat until light and fluffy, about 5 minutes. Add eggs and vanilla. Scrape sides of bowl with a rubber spatula, and mix to combine.

Combine oats, flour, baking soda, baking powder, salt, and wheat germ in a large bowl; stir to combine. Add the butter mixture; mix on low speed just to combine, 10 to 15 seconds. Remove from the mixer; fold in the raisins and walnuts.

Line baking sheets with parchment paper or baking mats. Using a 1 ounce ice-cream scoop, scoop two balls, one on top of each other, for each cookie. Place five cookies on each baking sheet, spacing them three inches apart. With damp hands, flatten each into a disc, about ¾ inch thick and 2¾ inches wide. Bake for about 24 minutes, rotating pans between shelves after 12 minutes. Transfer to rack to cool. Yield: 18 4 ½ inch cookies. Typed in MMFormat by cjhartlin@... Source: Martha Stewart

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