As shared in the LA Times
1 1/2 Cups (3 sticks) butter, room temperature
1 1/3 Cups (10 1/2 ounces) sugar
1 1/3 Cups (10 1/2 ounces) light brown sugar
1 1/2 tsp. vanilla extract
3 Cups old-fashioned rolled oats
2 Cups plus 2 tablespoons (8 1/2 ounces) flour
3/4 Cup wheat germ
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. ground cinnamon
3/4 tsp. salt
1 1/2 Cups ( 1/2 pound) golden raisins
Heat the oven to 350° F.
In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugars until light and fluffy. With the mixer running, add the eggs, one at a time, until each is incorporated. Stir in the vanilla extract.
In a medium bowl, mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt.
With the mixer on low speed, gradually add the dry ingredients until just combined. Gently fold in the raisins.
Line several baking sheets with parchment paper. Scoop one-fourth cup dough for each cookie and slightly flatten them, leaving 2 inches between each cookie (they will spread). Slightly flatten the top of each cookie and bake one tray at a time, on the center rack, for consistent baking and coloring. The cookies will be done when set and lightly colored and the edges are slightly browned, 12 to 15 minutes.
Servings: 2 dozen large cookies
Each cookie: 317 calories; 5 grams protein; 47 grams carbohydrates; 2 grams fiber; 13 grams fat; 8 grams saturated fat; 56 mg. cholesterol; 199 mg. sodium.