These cookies turn out really soft and chewy, but the best part is that they stay that way for days. Well, that is, if they last that long….

2 ¼ cups whole wheat flour
2 cups rolled oats
1 cup brown sugar (loosely packed)
2 t baking soda
1 t nutmeg
1 t cinnamon
¼ cup Agave Nectar
½ cup Maple Syrup
½ cup water
2 t vanilla extract
1 cup raisins
1/3 cup chocolate chips, nuts, or sunflower seeds (optional)

Preheat the oven to 275 degrees.
Mix together flour, oats, brown sugar, baking soda, nutmeg, and cinnamon.
In a small bowl whisk together Agave nectar, maple syrup, water, and vanilla extract.
Add to dry ingredients and mix well.
Stir in the raisins.
Add optional ingredients, if desired.
Grease a cookie sheet. 
Place heaping teaspoonfuls of dough on cookie sheet about ½ in apart.
Gently flatten the dough mounds with your fingers.
Bake 15 minutes or until golden brown.
Since these cookies are soft, be carefully use a spatula when removing them from the cookie sheet.
Let cool on bakers rack completely.