3 cups old-fashioned rolled oats
1 cup plus 2 tablespoons all-purpose flour
½ cup toasted wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon pure vanilla extract
1-½ cups raisins
Preheat oven to 350 degrees F. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt in a large bowl. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
Using a 1-½ inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or use a Silpat, spacing 2 inches apart. Flatten slightly.
Bake until golden and just set, about 14 minutes, rotating halfway through. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
Source: Martha Stewart – Martha Stewart’s Cookie – 2008