Oatmeal Raisin Cookies

• 3 cups old-fashioned rolled oats
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 cup toasted wheat germ
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups raisins

1. Preheat oven to 350F.
2. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl.
3. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment.
4. Mix on medium speed until pale and fluffy, about 5 minutes.
5. Mix in eggs and vanilla.
6. Reduce speed to low.
7. Add oat mixture; mix until just combined.
8. Mix in raisins.
9. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.
10. Flatten slightly.
11. Bake until golden and just set, about 14 minutes, rotating halfway through.
12. Let cool on sheets on wire racks 5 minutes.
13. Transfer cookies to wire racks; let cool completely.
14. Cookies can be stored in airtight containers at room temperature up to 3 days.

oldfashioned, flour, toasted wheat germ, baking soda, baking powder, ground cinnamon, coarse salt, unsalted butter, sugar, brown sugar, eggs, vanilla, raisins

Taken from www.epicurious.com/recipes/food/views/oatmeal-raisin-cookies-389314 (may not work)