Ingredients
2 cups all-purpose flour
3 cups old fashioned oats
1 cup granulated sugar
1 cup dark brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
2 extra large eggs
1 cup unsalted butter
2 tsp vanilla
2 cups raisins
1 tsp cinnamon
1/4 tsp nutmeg
Preparation
To ensure raisins are plump soak them in water for an hour before starting.
Preheat oven to 350F. Coat cookie sheet with shortening. Mix dry ingredients:flour, baking soda, baking powder, cinnamon, nutmeg, salt and put aside.
Using a mixer cream together: butter, granulated and brown sugar, eggs and vanilla. Beat until fluffy and the color seems to lighten. Fold in the dry ingredients to ensure mixture is complete but be careful to not overmix as it can make cookies tougher. Stir in oats and then finally raisins.
Drop dough balls the size of a quarter cup on baking sheet, spacing them out just over an inch between and bake for 10-13 minutes until golden brown but still noticeably moist where the cookie cracks on the top. After 5 minutes remove from sheet to cool.
