Standard Baking Co. Oatmeal Raisin Cookies

Ingredients:
1 1/2 cups (6.4 ounces) flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, at room temperature
3/4 cup plus 3 tablespoons granulated sugar
3/4 cup plus 3 tablespoons dark brown sugar
2 eggs, at room temperature
2 1/2 cups rolled oats
1 1/4 cups raisins

Procedures:
Position racks in the top and bottom thirds of the oven and heat to 375 degrees. Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, salt, baking powder and nutmeg.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter until smooth and creamy, 1 to 2 minutes. Beat in the granulated and brown sugars
over medium speed until light and fluffy, 2 to 3 minutes. Over low speed, beat in the eggs, 1 at a time, until each is fully incorporated. Use a spatula to scrape down the sides of the bowl.
Slowly add the flour mixture, beating until thoroughly combined, and scraping down the sides of the bowl and paddle as needed. Slowly add the oats and raisins until they are evenly distributed
in the dough.

Using an ice cream scoop, or a spoon and your hands, to form 2-inch balls, drop mounds of the dough onto the baking sheets, evenly spacing them to fit 6 mounds per sheet.

Bake the cookies for 10 minutes, then rotate the baking sheets from front to back and top to bottom, and continue to bake until the edges of the cookies are golden brown and the centers are puffed
and feel set when lightly touched, 10 to 12 additional minutes. The cookies might seem slightly under-baked, but they will crisp as they cool.

Remove the sheets from the oven and cool completely on a wire rack. Continue baking the rest of the dough (be sure the baking sheets are completely cool before reusing to bake additional cookies).

Makes 1 1/2 Dozen cookies.

Source: L.A. Times