2 cups all-purpose flour1 teaspoon baking powder1 teaspoon fine salt¾ teaspoon cinnamon + ¼ teaspoon nutmeg1 ½ cups butter, softened (375g)1 cup normal white sugar1 cup brown sugar2 large eggs1 teaspoon vanilla essence3 cups jungle oats1 ½ cups raisins
Preheat the oven to 180°C. Line several baking sheets with parchment paper. In a medium bowl, combine the flour, baking powder, salt and spices. In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula, then beat in the vanilla and eggs. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl again then turn the mixer on low and mix in the oats and raisins. Using a 1 ½ tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets. Bake for 12-14 minutes, until slightly golden around the edges. Cool for 5 minutes on the baking sheets before moving. Makes approximately 40 to 45 cookies.