1.5 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon of salt
1/4 teaspoon of ground nutmeg
16 tablespoon of unsalted butter (2 sticks), softened.
1 cup packed light brown sugar
2 large eggs
3 cups old-fashioned rolled oats (CANNOT be substitute with quick cooking oats)
1.5 cups of raisins
Adjust the oven to 325 degrees Fahrenheit. Line baking sheet with parchment paper.
Whisk flour, baking powder, salt and nutmeg together in a medium bowl.
In a large bowl, beat butter and sugars with medium speed until light and fluffy (3-6 minutes). Beat in the eggs, one at the time, about 30 seconds.
Reduce the mixer to low, and slowly add flour mixture until combined, about 30 seconds. Mix in the oats and raisin until just incorporated.
Scoop 3 tablespoon of dough at the time, roll dough into balls and lay them on the baking sheets, spaced about 2 inches apart. Flatten the cookies to 3/4 inch thickness using your palm.
Bake cookies until the edges are set, and beginning to brown, but center still soft and puffy. about 19-20 minutes. Let the cookies cool on the baking sheets for 10 minutes.
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