Classic Oatmeal Cookies

Joy of Cooking

1 3/4 cups AP flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 lb unsalted butter, softened (2 sticks)
1 1/2 cups packed light or dark brown sugar
1/4 cup white sugar
2 large eggs
2 1/2 tsp vanilla
1 cup raisins, chopped
3 1/2 cups old-fashioned rolled oats

Position a rack in the upper third of the oven and preheat to 350. Grease a cookie sheet or prepare a cookie sheet with parchment paper. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Place the butter, sugars, eggs, and vanilla in a mixer and beat on medium speed until well blended. Stir the flour mixture into the butter mixture until blended and smooth. Stir in the raisins and oats.

Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing about 3 inches apart. With lightly greased hands, lightly press the cookies down to form 1/2-inch-thick rounds. Bake until the cookies are lightly browned all over and almost firm when lightly pressed in the center of the top, 6 to 9 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet (or the parchment) to a rack and let stand until the cookies firm slightly, about 2 minutes. Transfer the cookies to racks to cool.

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