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Martha's Gold Medal Olympic Cookies

MyCookbook Recipe Database
MyCookbook Member: MSL
Recipe Category: Snacks
Recipe Preparation Level: easy
    What better excuse is there than the 2000 Summer Olympics to make giant Gold Medal Olympic Cookies? Athletes at home and abroad will enjoy these crunchy, nutritious cookies, which are packed with plump golden raisins, meaty walnuts, and wheat germ (a great source of iron, niacin, thiamin, phosphorus, potassium, riboflavin, and vitamin E). Use an ice-cream scoop to form uniformly shaped cookies. After baking, set each cookie on a round piece of gold foil trimmed with colored ribbon to create a “gold medal” for serving. In keeping with the Olympic spirit, Martha makes these cookies with Gold Medal brand all-purpose flour, but any quality all-purpose flour can be used.

    GOLD MEDAL OLYMPIC COOKIES
    Makes eighteen 4 1/2-inch cookies

    1 cup light-brown sugar
    1 cup granulated sugar
    1/2 pound (2 sticks) unsalted butter, room temperature
    2 large eggs, room temperature
    1 teaspoon pure vanilla extract
    3 cups rolled oats
    1 cup plus 2 tablespoons Gold Medal brand all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    Pinch of salt
    1/2 cup wheat germ
    1 1/4 cups golden raisins
    1 1/3 cups walnuts, coarsely chopped

    1. Heat oven to 350°. 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.

    2. 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 combined, 10 to 15 seconds. Remove from the mixer; fold in the raisins and walnuts.

    3. Line baking sheets with parchment paper or baking mats. Using a 1-ounce ice-cream scoop, scoop two balls, one on top of the other, for each cookie. Place five cookies on each baking sheet, spacing them 3 inches apart. With damp hands, flatten each into a disc, about 3/4 inch thick and 2 3/4 inches wide. Bake for about 24 minutes, rotating pans between shelves after 12 minutes. Transfer to rack to cool.


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