Ingredients:

  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (5g) ground cinnamon
  • ½ teaspoon (2.5g) ground nutmeg
  • ½ teaspoon (3g) salt
  • 3 cups (240g) rolled oats (old-fashioned)
  • 1 cup (170g) raisins

Instructions:

  1. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Stir in the rolled oats and raisins until evenly distributed.
  6. Drop by rounded tablespoons (or use a cookie scoop) onto baking sheets lined with parchment paper.
  7. Bake in a preheated oven (375°F / 190°C) for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.