Crispy, Chewy Oatmeal Raisin Cookies

• 2 sticks (1 cup) organic unsalted butter, softened
• 1 cup firmly packed organic dark brown sugar
• 1 cup organic cane sugar
• 2 large organic eggs
• 1 tablespoon organic vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon organic ground cinnamon
• 3 1/2 cups organic rolled oats (not instant or quick-cooking)
• 1/2 cup organic toasted wheat germ
• 1 cup organic raisins or dried currants
• 1 cup chopped toasted organic walnuts or pecans (optional)

1. Preheat the oven to 350F.
2. Salivate with anticipation.
3. Line 2 baking sheets with Silpats or parchment paper and set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes.
5. Add the eggs, one at a time, making sure to incorporate each one well before adding another.
6. Mix in the vanilla extract.
7. In a separate bowl, sift the baking powder, baking soda, salt, and cinnamon together.
8. Add this to the butter-sugar mixture, stirring until incorporated.
9. Then, on low speed, add the oats, wheat germ, raisins, and walnuts (if using), stirring just until mixed.
10. Chill the dough until the butter firms up, about 30 minutes
11. Use a tablespoon-size ice cream scooper or a tablespoon to place balls of dough 5 inches apart on the prepared baking sheets.
12. Bake 1 sheet at a time in the center of the oven for 16 to 18 minutes, or until the cookies are golden brown.
13. Theyll still be a little soft in the center, but this is the good, chewy part!
14. Cool the cookies on the baking sheets for 18 minutes.
15. Then use a spatula to transfer them to wire racks to cool completely.

butter, brown sugar, cane sugar, eggs, vanilla, baking powder, baking soda, salt, cinnamon, oats, toasted wheat germ, raisins, walnuts

Taken from www.cookstr.com/recipes/crispy-chewy-oatmeal-raisin-cookies (may not work)