Chewy Oatmeal Raisin Cookies

Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Add the raisins to a small bowl and cover them with hot water. Let sit for about 10 minutes to plump.

In a large bowl, whisk together the rolled oats, all-purpose flour, baking soda, fine sea salt, ground cinnamon, and fresh ground nutmeg. Set aside.

In another bowl, beat the unsalted butter and packed light brown sugar at medium speed with an electric hand mixer until creamy, about 2 minutes. (Alternatively, use a stand mixer fitted with the paddle attachment).

Add the large egg and vanilla extract to the butter and sugar mixture. Beat at medium-low speed until just combined, about 1 minute.

Add the oat mixture to the butter and sugar mixture in thirds, mixing on low speed after each addition until just incorporated.

Drain the plumped raisins and gently press them to remove excess water. Use a spatula or spoon to fold the raisins into the cookie dough.

Drop the cookie dough by two tablespoonfuls (or use a medium cookie scoop) about 2 inches apart onto the prepared baking sheets.

Wet the tips of your fingers with water and gently press the cookies down until they are about ½-inch thick. If desired, add a few extra raisins to the tops for appearance.

Bake for 10 to 15 minutes, until the edges are light golden brown and the center is still soft.

Cool the cookies on the baking sheets for 10 minutes.

Transfer the cookies to a wire cooling rack and cool completely.