Oatmeal-Raisin Cookies

Adapted from the New York Times

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup dark brown sugar, packed
• ⅓ cup granulated sugar
• 2 large eggs
• 1 Tbsp vanilla extract
• 1½ cups all-purpose flour
• ¾ tsp salt
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• ¼ tsp ground cardamom or ground ginger
• 3 cups rolled oats (not instant)
• 1½ cups raisins

Directions

1. Heat oven to 350°F. Line two large cookie sheets with parchment paper.
2. Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
3. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, nutmeg, and cardamom. Set mixer on low speed and beat flour mixture into the butter mixture. Stir in oats and raisins.
4. Spoon out dough by large tablespoonfuls (I’d recommend 2 Tbsps) onto prepared cookie sheets, leaving at least 2 inches between each cookie.
5. Bake until cookie edges turn golden brown, about 9-13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.