Heat oven to 350 degrees F.
Line baking sheets with silpats (French nonstick baking mats) or parchment paper; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs; mix on high speed to combine. Mix in vanilla; set aside.
Combine the rolled oats, flour, 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 18 minutes. Transfer sheets to wire rack to cool.
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