Oatmeal raisin cookies

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Whisk the flour, baking powder, salt, and nutmeg together in a medium bowl and set aside.

2. Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the oats and raisins until just incorporated.

4. Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Flatten the cookies slightly using your palm. Bake until the tops of the cookies are lightly golden but the centers are still soft and puffy, 22 to 25 minutes, rotating and switching the baking sheets halfway through baking.

5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

6. Note about oats: Quick-cooking rolled oats can be substituted for the old-fashioned oats; however, they will have a little less flavor