Raisin and Oatmeal Cookies

3 cups of rolled oats
1 cup plus 2 tbsp plain flour
1/2 cup toasted wheat germ
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp coarse sea salt
8 oz unsalted butter at room temperature
1 cup caster sugar
1 packed cup light soft brown sugar
2 large eggs (free-range, organic if possible)
1 tsp vanilla extract
1 1/2 cups raisins

1. Preheat the oven to 375.
2. In a large bowl, stir together the oats, four, wheat germ, baking soda and powder, cinnamon and salt. Set to one side.
3. Cream the butter and sugars until pale and fluffy. This is easiest in an electric mixer with the paddle attachment if you have one. Mix in the eggs and vanilla and then mix in the bowl of dry ingredients until combined. Finally, mix in the raisins.
4. Using a dessert spoon (or similar), take spoonfuls of the dough and shape into balls. Place on baking sheets lined with greaseproof paper - be sure to space them around 2 inches apart as they will spread. Flatted each ball slightly. Try to make sure that each doughball is similar size so that the cookies bake evenly.

5. Bake until slightly golden and just set - around 12 minutes in my oven. Rotate the baking sheets halfway through the cooking time.

6. Allow cookies to cool slightly on the baking sheets on wire racks for 5 mins before transferring the cookies to coo completely on the wire racks.

Store in an airtight container for up to 3 days.

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