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1.5 cups (7 ½ oz) all-purpose flour

½ tsp baking powder

¼ tsp nutmeg

½ tsp salt

16 Tbsp (2 sticks) unsalted butter, softened but still cool

1 cup packed (7oz) light brown sugar

1 cup (7oz) granulated sugar

2 large eggs

3 cups old-fashioned rolled oats

1.5 cups raisins (or chocolate chips)

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If you prefer less sweet cookies you can reduce granulated sugar by a ¼c but you will lose some crispness. Do not overbake these cookies! The edges should be brown, but the rest of the cookie should be very light in color.

1. Adjust oven rack to low-middle position and heat to 350F. Line 2 large baking sheets with parchment.

2. Whisk the flour, baking powder, nutmeg, and salt in medium bowl.

3. Beat butter on medium speed until creamy. Add the sugars and beat until fluffy, about 3min. Beat in eggs 1 at a time.

4. Stir dry ingredients into butter-sugar mixture with a wooden spoon or rubber spatula. Stir in oats and raisins.

5. Working with a generous 2Tbsp of dough, roll into 2” balls. Place on baking sheets 2” apart, smoosh a little down so they’re not such a large mound.

6. Bake until edges are brown, about 13-16min, rotating halfway through. Let cool on sheet at least 2 minutes before transferring to wire rack (says to cool at least 30min but I didn’t think this was necessary).

***Cooks Illustrated recipe

Orange and Almond Oatmeal Cookies:

Follow recipe above but omit raisins. Add 2Tbsp minced orange zest and 1c toasted chopped almonds (toast nuts at 350F for 5min) along with the oats.