Dry ingredients. In a medium mixing bowl, whisk together flour (2 cups), baking soda (1 teaspoon), salt (1 teaspoon), cinnamon (1 1/2 teaspoons), and nutmeg (1/8 teaspoon); set aside.
Wet ingredients + combine. In a large mixing bowl, using a handheld electric mixer, cream together butter (1 cup), and both sugars (1 cup granulated sugar + 1 cup brown sugar). Beat for 3-4 minutes or until the mixture comes together and is creamy. Stir in the vanilla (1 tablespoon). Add eggs (2) one at a time, beating after each addition, just until the yolk disappears. Turn the mixer to low, and gradually add the flour mixture to the butter mixture. Mix in oatmeal (3 cups) and raisins (1 cup).
Shape + chill. Scoop dough out with a medium cookie scoop (about 2 1/2 tablespoons). Place cookies on parchment-lined cookie sheets (I used 4), 2 inches apart. Refrigerate baking sheets overnight.
Bake. Preheat oven to 375 degrees. Bake in the preheated oven for 10 minutes, or until the edges of the cookies are turning golden brown.
Types of oats to use: I make these cookies with quick oats. While it’s not a complicated recipe at all, there are a couple of tips to ensure you soft and chewy cookies.
Mix Wet And Dry Ingredients Separately: The main thing is to mix your wet and dry ingredients separately before combining them. This helps ensure the spices and sugars get dispersed evenly for a more cohesive flavor profile. It also means less mixing after combining which keeps the cookies soft and chewy.
Don't overmix: Overmixing encourages gluten formation which can make your cookies tough and dry.
Refrigerate before baking: I prefer to keep these in the fridge overnight. It produces a thicker cookie, controls spread, and increases the chewiness!