MSGID: 1:396/45.0 66f49f98   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Classic Oatmeal-Raisin Cookies   
    Categories: Cookies, Snacks, Grans, Fruits, Spices   
         Yield: 36 servings   
       
         1 c  (227 g) unsalted butter;   
              - softened, more for pans   
         1 c  (200 g) dark brown sugar;   
              - packed   
       1/3 c  (66 g) granulated sugar   
         2 lg Eggs   
         1 tb (15 mL) vanilla extract   
     1 1/2 c  (187 g) A-P flour   
       3/4 ts Salt   
         1 ts Baking soda   
         1 ts Ground cinnamon   
       1/4 ts Fresh grated nutmeg   
       1/4 ts Ground cardamom or ground   
              - ginger   
         3 c  (270 g) olf fashion rolled   
              - oats   
     1 1/2 c  (225 g) raisins   
       
     Set oven @ 350ºF/175ºC.   
        
     Butter two large cookie sheets, or line them with   
     parchment paper or reusable silicone liners.   
        
     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.   
        
     In a separate bowl, use a wooden spoon or spatula to 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.   
        
     Spoon out dough by large tablespoonfuls onto prepared   
     cookie sheets, leaving at least 2 inches between each   
     cookie.   
        
     Bake until cookie edges turn golden brown, about 9 to 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 @ room temperature.   
        
     By: Melissa Clark   
        
     Yield: 3 dozen cookies   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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