In a large bowl cream butter, sugars and egg together until smooth.
Add flour, oats, wheat germ, baking powder, baking soda and mix well into creamed mixture.
Add raisins and coconut to batter and mix just so evenly distributed.
Roll tsp of batter into balls and flatten slightly on cookie sheet lined with parchment paper.
Bake for 12 - 14 minutes or just until golden brown.
Notes
These cookies really spread out when baked so make sure to only use a teaspoon rolled into a ball and lightly flattened and give them plenty of room to spread out. I like to make these with raisins but if you aren’t a fan you can easily replace these with cranberries or chocolate chips.
One other tidbit that is really quite important about these cookies is that they are fragile. So even though I know how much you will want to grab one off the cookie sheet and gobble it up as soon as it gets out of the oven give these cookies a minute or two to cool down and rest. Once cooled and set a bit, use a spatula and carefully remove from the cookie sheet to rest on a cooling rack.
These cookies brown very very quickly when they get close to done so make sure to keep a close eye on them.
Store in a sealed container on the counter for up to 5 days or in the freezer for up to 4 months.