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.