Isa's Baking Corner

These cookies taste just like the bakery counter cookies, amazing. It's a must try recipe. You won't regret it.

Makes about 18 large chewy oatmeal raisin cookies.

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3 cups rolled oats
11/2 cups raisins
1/2 cup chopped walnuts (optional)

Direction:

Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.

Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add vanilla.

Mix flour, salt, baking powder, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in oats, raisins and optional walnuts.

Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.

Bake until cookie edges turn golden brown, 22 minutes. Let cool on cooling at least 30 minutes before peeling cookie from parchment.