oatmeal raisin cookies that i can stand

The Best Oatmeal Raisin Walnut Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (fresh if possible)
1 1/4 cups butter — (2-1/2 sticks) room temperature
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
3 cups steel cut oats
3/4 cup pre-plumped raisins (rehydrated in boiling water for 5 minutes, then drain)
1/2 cup toasted walnuts, chopped (optional)

In a medium bowl, thoroughly stir together flour, baking soda, cinnamon, salt and nutmeg.

In a mixing bowl, using medium speed of an electric mixer, cream butter and both sugars until light and fluffy ~ 5 minutes, no shorter. Beat in egg and vanilla.
By hand, stir in the flour mixture. When flour is absorbed, stir in oats, raisins and nuts.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Refridgerate dough for at least 2 hours before baking ~ this will make them a million times better!

Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
375 degrees