Makes 3.5 dozen 3-inch cookies
Position a rack in the upper third of the oven. Preheat the oven to 350F. Grease cookie sheets. Whisk together thoroughly:
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Beat on medium speed until well blended:
1/2 pound (2 sticks) unsalted butter, softened
1.5 cups packed light or dark brown sugar
1/4 cup sugar
2 large eggs
2.5 teaspoons vanilla
Stir the flour mixture into butter mixture until well blended and smooth. Stir in:
1 cup raisins, chopped
3.5 cups old-fashioned rolled oats
Drop the dough by heaping measuring tablespoonfuls onto the sheets, psacing about 3 inches apart. With lightly greased hands lightly press the cookies down to form 1/2-inch thick rounds. (if necessary wipe off your hands and re-grease to prevent the dough from sticking to them).
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 to a rack and let stand until the cookies firm slightly, about 2 minutes. Transfer the cookies to a rack to cool.
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