1 ½cupswhole wheat flour (all purpose flour can be substituted)
1teaspoonbaking soda
½teaspoonbaking powder
½teaspoonsalt
1teaspoonground cinnamon
½teaspoonfreshly grated nutmeg
¼teaspoonground cloves
¼teaspoonground ginger
3cupsold-fashioned rolled oats(not steel cut or instant oats)
1cupraisins
Instructions
Preheat oven to 350°F. Line cookie sheets with parchment paper.
In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add eggs and vanilla; beat until combined.
Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger to bowl. Mix lightly to combine dry ingredients, then blend into wet ingredients. Do not overmix. Fold in oats and raisins.
Scoop dough by heaping tablespoonfuls (size 40 scoop) and place 3 inches apart on prepared cookie sheets.
Bake for 10-12 minutes or until edges are golden brown. Cool 2 to 3 minutes before removing from cookie sheets and placing on a wire rack to cool completely.
Video
Notes
If desired, cover and chill dough for 1 hour, or overnight. Add 1-2 minutes to baking time.
Freezer Directions: Drop by heaping tablespoonfuls onto a tray lined with parchment paper (make sure the tray fits in your freezer!). Freeze one hour or until hardened and then transfer to an airtight freezer-safe container and store in the freezer for up to three months. Bake as directed in the recipe, adding 2-3 minutes to the baking time as needed.