The World’s Best Oatmeal Raisin Cookies

In a small bowl, beat together the eggs and vanilla. Add the raisins and mix to coat them, then let the raisins soak for 1 hour.

Preheat oven to 350ºF (180ºC).

In the large bowl of your stand mixer, cream butter and sugars for a few minutes until soft and creamy.

Meanwhile, in a separate bowl combine flour, salt, baking soda, cinnamon, nutmeg and ginger. Stir the dry ingredients until well blended.

Add dry ingredients into the creamed mixture and mix well. Next, add in the egg and raisin mixture. Then, add the oats, combining well.

Scoop balls of cookie mixture (1 tablespoonful for small cookies, 2 tablespoonfuls for large ones) onto cookie sheets and bake 10-12 minutes until browned on edges and starting to darken a tiny bit in the middle. Make sure not to overcook as they will begin to taste slightly bitter on the bottom.

Let the cookies cool on the cookie sheet for 2 minutes then transfer to a wire rack to cool completely.

Makes 24 large cookies.