Ingredients:

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy (about 3 minutes).
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  6. Gently fold in the raisins or cranberries (if using) using a spatula.
  7. For best results, cover the dough and chill for 15 minutes to help prevent excessive spreading.
  8. Drop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart. Lightly press the tops of the dough balls down slightly with your fingers.
  9. Bake for 10–12 minutes, rotating the sheets halfway through. Cookies are done when the edges are golden brown but the centers still look slightly soft.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring them carefully to a wire rack to cool completely.