1/2teaspoonfine salt, reduce to 1/4 tsp if using salted butter
1teaspoonbaking powder
1/4teaspoonfreshly grated nutmeg, can use pre-grated
14Tbsp.unsalted butter, at room temperature
3/4cup + 3 Tablespoonsgranulated white sugar
3/4cup + 3 Tablespoonsdark brown sugar, can use light brown
2largeeggs, at room temperature
2 1/2cupslarge-flake, old fashioned rolled oats
1 1/4cupsraisins
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Instructions
Preheat oven to 375 ° F. with rack in centre of oven. Prepare a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter until smooth and creamy, 1 to 2 minutes. Beat in the granulated and brown sugars on medium speed, until light and fluffy, about 2 to 3 minutes. Reduce mixer speed to low and beat in the eggs, 1 at a time, until each is fully mixed in. Scrape down the sides of the bowl. Gradually add the flour mixture, beating until thoroughly combined, and scraping down the sides of the bowl and paddle as needed. Add the oats and raisins and mix lightly until they are evenly distributed in the dough.
*Note: If you like thicker, chewier cookies, cover dough and refrigerate for 30 minutes. Be sure to keep dough refrigerated between batches, as well. If you like your cookies thinner and crispier, proceed to start baking dough right away.
Using an ice cream scoop or a spoon and your hands, form dough into 2-inch balls. If you'd like neat round cookies, be sure to make a neat round ball. Place onto the baking sheets, evenly spacing them to fit 6 -8 balls on the sheet.
Bake the cookies for 10 minutes, then rotate the baking sheets from front to back and continue to bake until the edges of the cookies are golden brown and the centers are puffed and feel set when lightly touched, 8 to 12 additional minutes for 2-inch balls (18-22 minutes total baking time). If you've made smaller balls than 2-inches, cooking time will be less. Be sure to watch closely for the first batch to gauge cooking time. The cookies might seem slightly under-baked, but they will crisp as they cool.
Remove the sheets from the oven and cool completely on a wire rack. Continue baking the rest of the dough (be sure the baking sheets are completely cool before reusing to bake additional cookies).