Montana Muesli Cookies

They’re also very tasty. Chewy and lightly spiced with bursts of raisin, they are  – perfect to tuck into a  backpack or lunch box or to boost one’s reserves aftera day of adventures.

1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
2 room temperature large eggs,
1 teaspoon pure vanilla extract
3 cups old-fashioned rolled oats
1 cup all-purpose flour
1 teaspoon cinnamon
1/2 cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1 cup raisins

Heat oven to 350-degrees F. Line baking sheets with parchment paper; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs; mix on high speed to combine. Mix in vanilla; set aside.

Combine oats, flour, cinnamon, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in raisins.

Using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and just set, about 14 to 18 minutes. Transfer sheets to wire rack to cool. Makes about 3 dozen.