Ingredients:

  • 1 cup (2 sticks or 226g) unsalted butter, melted
  • ¾ cup (150g) packed light brown sugar
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon (5ml) baking soda
  • 1 teaspoon (5ml) ground cinnamon
  • ½ teaspoon (2.5ml) ground nutmeg
  • ½ teaspoon (2.5ml) salt
  • 3 cups (240g) rolled oats (not instant)
  • 1 cup (170g) raisins (plumped in warm water for 10 minutes, then drained well)

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Beat until well combined and smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the rolled oats and plumped raisins until evenly distributed.
  6. Drop by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie.
  7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Don't overbake! They'll firm up as they cool.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.