Makes about 48 cookies
Adapted from Martha Stewart
1 cup packed brown sugar (light, preferably)
1 cup granulated sugar
½ pound (2 sticks) unsalted butter (room temperature)
2 large eggs (room temperature)
1 teaspoon pure vanilla extract
3 cups rolled oats (Quaker Quick Oats or Old Fashioned)
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon taking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup wheat germ
1 teaspoon ground cinnamon (optional)
1½ cups ounces plump raisins (golden or purple, we used golden to mix things up)
Preheat oven to 350 degrees Fahrenheit.
Combine the brown sugar, granulated sugar, and the butter in an electric mixer fitted with a paddle attachment. Starting with the mixer on a low speed and increasing the speed until it is at medium, beat the mixture until it is creamy and fluffy (about 5 minutes). Add the eggs and vanilla extract (scraping the sides with a rubber spatula).
In another bowl, combine the oats, flour, baking soda, baking powder, salt, wheat germ and cinnamon. Stir together well.
Slowly add the dry mixture to the butter mixture and mix on a low speed until just combined. Fold/Stir in raisins.
Line baking sheets with parchment paper, and place 2 tablespoon drops of dough onto the parchment sheets. Bake the cookies until just golden brown, being careful not to over-bake the cookies, about 15 minutes.
Remove from the oven and let cool on the sheet for about 5 minutes (they will fall apart otherwise) before removing to a wire cooling rack to cool further.
Note: You could also replace the raisins altogether with chopped toffee bits. Yum!