Oatmeal Raisin Cookies

One of my Husband's groomsman (and also a dear friend of mine) Julien, is deployed with a naval ship out of Everett, Washington. He has been gone for awhile and I decided to send him a care package. In it I have put letters, some dried fruit and some of his favorite cookies!

Chewy Oatmeal Raisin Cookies
source:The New Best Recipe

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, softened but cool
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 3 cups old-fashioned oats
• 1 1/2 cups raisins

1. Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray
2. Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl
3. Either by hand or using an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, one at a time
4. Stir the dry ingredients unto the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and raisins.
5. Working with a generous tablespoon of dough each time, roll the dough into 2-inch balls and place on baking sheets, spacing them at least 2 inches apart
6. Bake until cookie edges turn golden brown, 22 to 25 minutes, rotating the baking sheets from front to back and top to bottom halfway through the cooking time. Let the cookies cool on the baking sheet for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. Let cool at least 30 minutes.