Irresistibly chewy, these oatmeal-raisin cookies gets its flavor boost from cinnamon.
Preheat oven to 350 degrees. Stir together the oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside.
Put granulated and brown sugars and the butter 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, scraping sides of bowl as needed.
Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
Using a small (1 1/2-tablespoon) ice-cream scoop, make balls of dough, and place them 2 inches apart on parchment-paper-lined baking sheets.
Bake until cookies are golden and just set, 12 to 14 minutes. Let cool on sheets for 5 minutes. Transfer cookies to wire racks, and let cool completely.
Unbaked dough can be frozen for up to 1 month.