Strike a sweet note with this delectable treat, full of nutritious oats and sweey raisins.
Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars into 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 2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly with your hand.
Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks, about 5 minutes. Transfer cookies to racks, and let cool completely. Wrap each cookie in plastic wrap before packaging.
Covered cookies can be stored at room temperature up to 3 days.