Ingredients
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 tablespoons ground flaxseed meal
6 tablespoons warm water
1 teaspoon pure vanilla extract
1 1/2 cups raisins
Preparation
Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt, in a large bowl.
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. In a small bowl, whisk together ground flaxseed and water; mix into butter mixture along with vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
Bake until golden and just set, about 14 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
