Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 sticks (16 tablespoons) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins
Preparation
Step 1
Whisk the flour, baking powder, salt and nutmeg in a medium bowl and set aside.
Using a stand mixer fitted with the paddle attachment (you can also use a hand mixer), beat the softened butter and sugars on medium speed until light and fluffy (3-6 minutes). Beat in the eggs, one at a time, until combined; scraping down the sides of the bowl, as needed.
Reduce the speed of the mixer to low and slowly add the flour mixture until combined (about 30 seconds). Using a spatula, stir in the oats and raisins just until combined.
Refrigerate dough for an hour before baking (you can refrigerate longer). When ready to bake, preheat the oven to 325 F degrees. Line two baking sheets with parchment paper.
Using a large cookie scoop, drop dough onto prepared baking sheets. If you do not have a large cookie scoop, measure approximately 1/4 cup of dough and roll into a balls before placing on cookie sheet. Make sure to space dough about 2 1/2 inches apart. Using the bottom of a measuring cup, flatten the cookies slightly.
Bake cookies for 20-22 minutes, until edges are golden and tops of cookies are still puffy. Cool cookies on baking sheet for 10 minutes, then serve warm or transfer to a wire rack and cool completely.
Makes about 20 cookies.