Creamed butter and brown sugar carry rolled oats, plump raisins, and freshly grated nutmeg through a classic drop-cookie method, baking into big bakery-style rounds with a satisfying chew.
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Heat oven to 350° F (300° F in convection oven). Prepare 2 half sheet trays with parchment paper.
In stand mixer, beat butter with sugars until creamy, approximately 3 minutes . Beat in egg.
Separately whisk flour, salt, powder, and nutmeg together. Add dry ingredients into butter-sugar mixture. Stir in oats and optional raisins.
Form dough into 24 (1-inch) balls using 1-ounce scoop, placing each cookie every 2 inches apart on sheet trays.
until cookie edges turn golden brown, 20 to 25 minutes . Halfway during , rotate trays front to back and switch them from top to bottom.
Slide cookies cooling rack and let cool at least 15 minutes before serving.
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