In a small mixing bowl, thoroughly combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg
Using a hand mixer or stand mixer with the paddle attachment, cream the butter on medium speed for a minute and add both the sugar, continue creaming until light and fluffy for 3 minutes. Scrape sides to bottom and add vanilla and egg plus 1 yolk. Mix on low speed just to combine, do not over mix.
Scrape down the sides to the bottom and add the flour mixture. Mix at low speed until just combined. Add the oatmeal, count 8 circles at low speed. Add the raisins and mix until just incorporated. Overmixing is not allowed.
Refrigerate the dough for 30 minutes. Preheat the oven to 325°F. line baking sheets with parchment paper.
Divide the dough into 12 portions and roll into balls. Arrange into the prepared pan spacing 2" apart and bake for 18-20 minutes or until the sides turn brown****.
let the cookies set in the pan for 5 minutes then transfer to the cooling rack to cool completely.
Notes
***These cookies will spread that is why 2-3" apart spacing is important. Always check and adjust accordingly as every oven is different.
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