These cookies are really tasty. My saying is always that "an under-cooked cookie is a well cooked cookie" so make sure that you remove the cookies just, just as they start to brown. That way, you'll ensure that they stay nice and chewy. Bon appétit!
1 1/2 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1 cup unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
3 cups old-fashioned rolled oats
1 1/2 cup raisins (optional)
1. Adjust the oven racks to the low and middle positions, and heat the oven to 350 degrees. Line two large baking sheets with parchment paper.
2. Whisk the flour, salt, baking powder and nutmeg together in a medium bowl; set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Add the sugars and beat until fluffy, about 3 minutes.
3. Beat in the eggs one at a time. With the mixer running on low speed, slowly add the dry ingredients and mix until just combined. Stir in the oats and raisins, if using.
4. Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the parchment-lined cookie sheets leaving at least 2 inches between balls.