Oatmeal Cookies (Raisin)

Including toasted wheat germ and a generous amount of raisins in these cookies makes them hearty.

3 cups old-fashioned rolled oats
1 cup all-purpose flour, unbleached
2 Tbsp. all-purpose flour, unbleached
½ cup wheat germ, toasted
1 tsp. baking soda
1 tsp. baking powder
½ tsp. ground cinnamon
½ tsp. coarse sea salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 cup light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1½ cups raisins

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside.

Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment.

Mix on medium speed until pale 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 1½" ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2" apart. Flatten slightly.

Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes.

Transfer cookies to racks using a spatula; let cool completely.

Cookies can be stored in airtight containers at room temperature up to 3 days.

Makes about 5 dozen.