1 cup light-brown sugar
1 cup granulated sugar
1/2 lb (2 sticks) unsalted butter, room temp.
2 large eggs, room temp.
1 tsp pure vanilla
3 cups rolled oats
1 cup plus 2 tbsp gold medal four
1 tsp baking soda
1 tsp baking powder
pinch of salt
1/2 cup wheat germ
1 1/4 cups golden raisins
1 1/3 cups walnuts, coarsely chopped

1. Heat oven to 350 degrees. In the bowl
of an electric mixer using the paddle
attachment, combine sugars and butter'
beat til light and fluffy, about 5 minutes
Add eggs and vanilla. Scrape sides of bowl
with a rubber spatula, and mix to combine.

2. Combine oats, flour, baking soda, baking
powder, salt, and wheat germ in a large bowl'
Stir to combine. Add the butter mixture,
mix on low speed just to combine, 10-15 seconds.
Remove from the mixer; fold in the raisines
and walnuts.

3. Line baking sheets with parchment
paper or baking mats. Using a 1-oz ice-cream
scoop, scoop two balls, one on top of the other,
for each cookie. Place 5 cookies on each
baking sheet, spacing them 3 inches apart.
With damp hands, flatten each into a disc, about
3/4-inches wide. Bake about 24 minutes,
rotating pans between shelves after 12 minutes.
Transfer to rack to cool.