Instructions

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat; set aside.
• Place the raisins in a small bowl and cover with water. Let them sit 5 minutes to plump. Drain the raisins and pat them dry thoroughly on paper towels; set aside.
• In a large bowl, cream together the softened butter and light brown sugar until light and smooth.
• Add the egg and vanilla extract to the butter mixture and beat until fully combined and smooth.
• In a separate small bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
• Add the dry ingredients to the butter/sugar mixture and mix just until combined (do not overmix).
• Stir in the old fashioned oats and the drained raisins until evenly distributed.
• Using about 1 tablespoon of dough per cookie (or a small cookie scoop), form round portions and place them on the prepared baking sheet about 2 inches apart.
• Bake for 10 to 12 minutes, until the edges are golden and the centers are still slightly soft.
• Let the cookies sit on the hot baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.