Standing mixer, electric hand mixer, cookie baking sheet
¾cupbutter- room temperature
½cupdark brown sugar
1 egg plus 1 yolk - room temperature
2cupsrolled oats (old-fashion oatmeal )
In a small bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Using a hand mixer or a stand mixer with the paddle attachment, cream the butter and sugar together at medium-low speed until smooth for about 2 minutes. Add the egg plus yolk and mix at medium-high speed until combine for one minute. Scrape down the sides and bottom, add vanilla and mix on medium-high speed for a minute or until thoroughly combined.
Add the flour mixture and mix at low speed until combined. Add the oatmeal and raisins and slowly mix in, make sure to scrape down the sides until fully incorporated.
Cover the dough with plastic wrap and let it rest for at least 20 to 30 minutes, as you preheat the oven to 300°F.
Using 1 ½ tablespoon cookie scoop, scoop the dough into the baking sheets lined with parchment paper. gently roll the dough into a ball spacing 2" apart from each other. It will spread. Into the oven and bake until nicely brown for about 20 minutes.***
Let it cool in the pan for a few minutes and transfer to a wire rack to cool completely.
** Oven temperature varies, start checking after 15 minutes. Mine is done in exactly 20 minutes.