Recipe adopted from The New Best Recipe.
7 1/8 ounces (~1 1/2) cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 sticks unsalted butter, softened but still cool
7 ounces (~1 cup) light brown sugar
7 ounces (~1 cup) granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 1/2 cups raisins (optional)
Chocolate Chip Oatmeal Cookies (pictured above)
Omit the nutmeg and substitute 1 1/2 cups semisweet chocolate chips for the raisins.
Nut Oatmeal Cookies
Decrease the flour to 1 1/3 cups and add 1/4 cup ground almonds and 1 cup chopped walnut pieces along with the oats. Omit the raisins.
Preheat oven to 350° F.
Whisk the flour, baking powder, nutmeg, and salt together in a bowl. In a bowl for a stand mixer, cream the butter and then mix in the sugars until combined. Mix in the eggs, one at a time. Lastly, stir in the oats (and any additional ingredients). Shape the dough into 2 inch balls. You should have enough for 18 cookies total (split between two cookie sheets).
Bake for 22 to 25 minutes, or until the edges start to turn golden brown. [Side note - rely on visual clues rather than a timer to see when to take them out. After 20 minutes, mine were even a bit overcooked. Everyone's oven is different]. Let the cookies rest for several minutes and then transfer to a cooling rack for a half an hour before eating.