Classic Oatmeal Cookies

Classic Oatmeal Cookies
Makes about 3 dozen
The smell of oatmeal cookies as they bake in the oven instantly transports me back to my childhood. Those cold winter days when I’d stay in with my mom and she’d mix up the dough for her famous oatmeal cookies. Of course my job was of the utmost importance. I would be in charge of making the crisscross pattern by gently flattening each ball of dough with a fork. While the recipes have changed a little since then, these are almost as great as the ones mom would make.

1 cup unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup turbinado sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3 cups old-fashioned rolled oats
1 cup multigrain flour
1/2 cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder

Heat oven to 350 degrees. Line two 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 scraping down the sides of the bowl as needed. Mix in vanilla; set aside.

Combine oats, flour, 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 dried fruits and nuts.

Using a tablespoon-sized metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and slightly soft in the center, about 18 minutes. Transfer sheets to wire rack to cool.