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1
Adjust oven racks to low and middle positions.
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2
Heat oven to 350 degrees (175 C.).
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3
Beat butter until creamy.
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4
Add sugars and beat until fluffy, about 3 minutes.
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5
Beat in eggs one at a time.
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6
Mix flour, salt, baking powder, and nutmeg together.
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7
Stir flour mixture into butter-sugar mixture.
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8
Stir in oats and optional raisins.
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9
Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets.
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10
Bake until cookie edges turn golden brown, 22 to 25 minutes.
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11
Slide cookies on parchment onto cooling rack.
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12
Let cool at least 30 minutes before serving.
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13
Date Oatmeal Cookies: Substitute 1-1/2 cups (350 ml) chopped dates for the raisins.
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14
Ginger Oatmeal Cookies: Omit raisins and add 3/4 tsp (4 ml) ground ginger.
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15
Chocolate Chip Oatmeal Cookies: Substitute 1-1/2 cups (350 ml) semisweet chocolate chips for the raisins.
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16
Nut Oatmeal Cookies: Omit raisins, decrease flour to 1-1/3 cups (325 ml), and add 1/4 cup (60 ml) ground almonds and 1 cup (225 ml) walnut pieces along with oats.
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17
Almonds can be ground in food processor or blender.
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18
Orange and Almond Oatmeal Cookies: Omit raisins and add 2 tbsp (30 ml) minced orange zest and 1 cup (225 ml) toasted chopped almonds (toast almonds in 350-degree oven for 5 minutes) along with oats.
