1 ½ cups unbleached all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg (or ½ teaspoon cinnamon – I used both!)
2 sticks of butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
2 eggs
3 cups old fashioned oats
1 ½ cups raisins

Preheat the oven to 325.

In a medium bowl whisk together the flour, baking powder, salt and nutmeg/cinnamon.

In the bowl of a stand mixer, mix together the butter and sugars on medium speed until it’s light and fluffy (about 5 minutes).

Add the eggs one at a time, mixing 30 seconds after each one. Slowly add the flour mixture on low speed and mix until just combined.

Stir in oats and raisins gently until just combined. Make sure the oats are even distributed throughout the dough; otherwise you will have clumps of oats. Phooey!

Scoop a ball of dough and roll it in your hands, then drop it on a baking sheet 2 inches apart. I covered mine with parchment. Dampen your fingers with water and lightly press down on the top of each dough ball to flatten it slightly.

Bake for 22 to 25 minutes. The cookies should be golden on the edges, but the center should be soft and puffy. Allow cookies to cool on pan 10 minutes before moving them to a wire rack to cool.