Martha's Oatmeal Raisin Cookies

I have to apologize- This picture would have been better if it were sunny out..but I only have time to bake at night during the week. These are oatmeal raisin cookies from Martha Stewart.. They are sooo good! Truly the best homemade oatmeal cookies I have tasted. I made them for my co-workers....and they just loved them, and I think you will too! Here's the recipe~

Makes about 5 dozen

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1/2 cup toasted wheat germ (soo good for you, it's high in folic acid--make sure you store open containers of wheat germ in the freezer- if not, it will go rancid because of its unsaturated fat content)
  
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups raisins- I also added dried cranberries
  

Directions

1. 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 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.
2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
3. 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.