Big And Chewy Oatmeal-Raisin Cookies

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and nutmeg together in medium bowl; set aside.
2. Using stand mixer fitted with paddle, beat butter, brown sugar, and granulated sugar at medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, and mix until combined, about 30 seconds.
3. Reduce speed to low and slowly add dry ingredients until combined, about 30 seconds. Mix in oats and raisins, if using, until just incorporated. Give dough final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Working with 2 tablespoons of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets.
5. Bake until cookies turn golden brown around edges, 22 to 25 minutes, switching and rotating baking sheets halfway through baking. Let cookies cool on baking sheets for 2 minutes; transfer cookies to wire rack and let cool to room temperature.

BIG AND CHEWY OATMEAL-DATE COOKIES
Substitute 1-1⁄2 cups chopped dates for raisins.

BIG AND CHEWY OATMEAL–GINGER COOKIES
Omit raisins and add 3⁄4 teaspoon ground ginger.

BIG AND CHEWY OATMEAL–CHOCOLATE CHIP COOKIES
Substitute 1-1⁄2 cups semisweet chocolate chips for raisins.

BIG AND CHEWY OATMEAL-NUT COOKIES
The almonds can be ground in a food processor or blender.
Omit raisins, decrease flour to 1-1⁄3 cups, and add 1⁄4 cup ground almonds and 1 cup chopped walnuts along with oats.

BIG AND CHEWY ORANGE AND ALMOND OATMEAL COOKIES
Omit raisins and add 2 tablespoons grated orange zest and 1 cup chopped toasted almonds along with oats.