-
1
Preheat the oven to 350F.
-
2
Salivate with anticipation.
-
3
Line 2 baking sheets with Silpats or parchment paper and set aside.
-
4
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes.
-
5
Add the eggs, one at a time, making sure to incorporate each one well before adding another.
-
6
Mix in the vanilla extract.
-
7
In a separate bowl, sift the baking powder, baking soda, salt, and cinnamon together.
-
8
Add this to the butter-sugar mixture, stirring until incorporated.
-
9
Then, on low speed, add the oats, wheat germ, raisins, and walnuts (if using), stirring just until mixed.
-
10
Chill the dough until the butter firms up, about 30 minutes
-
11
Use a tablespoon-size ice cream scooper or a tablespoon to place balls of dough 5 inches apart on the prepared baking sheets.
-
12
Bake 1 sheet at a time in the center of the oven for 16 to 18 minutes, or until the cookies are golden brown.
-
13
Theyll still be a little soft in the center, but this is the good, chewy part!
-
14
Cool the cookies on the baking sheets for 18 minutes.
-
15
Then use a spatula to transfer them to wire racks to cool completely.
