![]() The Auntie Em's oatmeal raisin cookies recipe instructs you to bake really big cookies, using a full 1/4-cup measuring cup of dough where Martha's version suggests a more reasonable 1 1/2-inch cookie scoop of dough. ![]() There were a few more differences in these recipes that I'd like to share. That's the thing about recipes - especially the really good ones - they have a way of showing up again and again! So, imagine my surprise, when I opened my most recent cookbook purchase - Martha Stewart's Cookies - to find her oatmeal raisin cookies recipe with ingredient ratios virtually indistinguishable from Auntie Em's! Martha uses a tad more sugar and oats and a bit less flour. They are delicious, hearty, chewy, oatmeal raisin cookies and the best oatmeal raisin cookies I have ever made! I made the recipe for the "Best Oatmeal Raisin Cookies Ever Eaten" today and I agree. I immediately copied down that oatmeal raisin cookies recipe, headed to the grocery store to gather the one ingredient not in my pantry or refrigerator - wheat germ - and vowed to give those oatmeal raisin cookies a try in my favorite home test kitchen. I've been hankering for chewy oatmeal raisin cookies for a couple of weeks, so imagine my delight, when I recently ran across an article and recipe for what the writer was claiming to be the best oatmeal raisin cookie she had ever eaten! They are from a place called Auntie Em's Kitchen in Eagle Rock, CA. It only took one to totally satisfy my oatmeal raisin cookies cravings! They were chewy, sweet, rich, and delicious. I first fell in love with oatmeal raisin cookies when I tasted one from Mrs. Mom didn't bake oatmeal raisin cookies very often when I was growing up but when she did, she used the recipe on the back of the Quaker Oats box. ![]() I'm an oatmeal raisin cookie lover from way back and this recipe makes the best cookies we've ever baked!
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