Oatmeal raisin cookies

These American traditional cookies come from The Boston Globe Cookbook edited by Sheryl Julian. #365Recipes number 3.

1.5 cups plain flour

1 tsp baking soda (bicarb soda)

1 tsp salt

1/4 tsp ground nutmeg

1/2 tsp ground cinnamon

1 cup soft butter

1 cup granulated sugar

1 cup brown sugar (I prefer dark*, but recipes usually call for light)

2 eggs

1 tsp vanilla extract

3 cups rolled oats

1 cup raisins, sultanas, currants, whatever (I prefer currants, but the photos show raisins)

Preheat oven to 190C (375F). Line baking trays with baking paper. In a medium bowl, mix flour, baking soda, salt, nutmeg and cinnamon. In a large bowl, cream butter and sugars. Beat in eggs one at a time** and then vanilla. Dump the dry ingredients on top of the wet and mix together. Stir in oats and raisins/sultanas/currants. Using a teaspoon to drop heaped mounds of cookie dough on the baking sheets. flatten slightly and bake for 13 minutes or until the edges are golden but the centers are still pale. Mmmmmm.

*YUM! Dark brown sugar!