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Export 7 ingredients for grocery delivery
Step 1
In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.
Step 2
Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats and raisins.
Step 3
Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.
Step 4
Chill the batter a few hours or overnight, covered. (This step is optional, although recommended by the author.)
Step 5
To bake the cookies, preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper or a silicone baking mat.
Step 6
Drop the dough in 1/4 cup (50 g) balls evenly spaced on the baking sheet and flatten the tops slightly with your hand. (I got about 8 cookies per baking sheet.)
Step 7
Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes.
Step 8
Bake the cookies for 20 to 22 minutes, until they just start to turn brown across the top, but do not overbake.
Step 9
Remove from oven and cool completely.
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