INGREDIENTS

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 16 tablespoons unsalted butter (2 sticks), softened
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 3 cups old-fashioned oats
• 1 ½ cups raisins (optional)

INSTRUCTIONS

1. Heat oven to 350 degrees and line 2 baking sheets with silicon mats or parchment paper
2. Whisk dry ingredients in a bowl (flour, salt, baking powder, cinnamon, and nutmeg); set aside
3. In a stand mixer, beat butter and brown & granulated sugars, at medium speed, until light and fluffy, about 5 minutes. Add eggs, one at a time, and mix until combined, about 30 seconds
4. Decrease speed to low and slowly add flour mixture until well combined, about another 30 seconds. Remove the mixing bowl from the mixer and using a spatula, mix in oats and raisins (if using) until well incorporated
5. Using a 2-tablespoon ice cream scoop, divide the dough into 18 portions. Place dough balls on a baking sheet, about 2” apart. Bake until golden brown around the edges, about 25 minutes, switching and rotating baking sheets halfway through baking time