Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated white sugar
  • 2 large eggs (100g)
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground nutmeg
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 3 cups (270g) old-fashioned rolled oats
  • 1 1/2 cups (225g) raisins

Instructions:

  1. Beat the softened butter with both brown and white sugars on medium high speed. Mix until the mixture looks pale and fluffy.
  2. Incorporate the eggs one at a time. Add the vanilla extract and beat again until smooth.
  3. In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
  4. Gradually turn the mixer to low. Slowly add the flour mixture to the wet ingredients, stopping the moment no white streaks remain. Note: Over mixing makes the cookies tough.
  5. Using a sturdy spatula, fold in the rolled oats and the drained raisins by hand. Mix until they are evenly distributed.
  6. Scoop rounded tablespoons of dough onto parchment lined sheets. Space them 2 inches apart.
  7. Bake at 350°F (175°C) for 10-12 minutes.
  8. Remove the sheets when the edges are a deep mahogany gold, but the centers still look slightly underbaked.
  9. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack.