Ingredients

Instructions

  1. Adjust oven racks to low and middle positions.
  2. Heat oven to 350°F (175 C).
  3. Beat butter until creamy.
  4. Add sugars and beat until fluffy, about 3 minutes.
  5. Beat in eggs one at a time.
  6. Mix flour, salt, baking powder, and nutmeg together.
  7. Stir flour mixture into butter-sugar mixture.
  8. Stir in oats and optional raisins.
  9. Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets.
  10. Bake until cookie edges turn golden brown, 22 to 25 minutes.
  11. Slide cookies on parchment onto cooling rack.
  12. Let cool at least 30 minutes before serving.
  13. Comments: Do not over bake.
  14. The edges should be brown but the rest of the cookie should still be very light in color.
  15. Parchment makes for easy cookie removal and cleanup, but it's not a necessity.
  16. If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.