These are homey and nubby-textured and have a mild brown sugar and oats flavor.

Position a rack in the upper third of the oven. Preheat the oven to 350F. Grease cookie sheets. Whisk together thoroughly: 1 and 3/4 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg. Beat on medium speed unil well blended: 1/2 pound (2 sticks) unsalted butter, softened 1 and 1/2 cups packed light or dark brown sugar 1/4 cup sugar 2 large eggs 1 and 1/2 teaspoons vanilla. Stir the flour mixture into butter mixtu until well bended and smooth. Stir in: 1 cup raisins, chopped 3 ans 1/2 cups old-fashioned rolled oats. Drop the dough by heaping measuring tablespoonfuls onto the sheets, spcing about 3 inches apart. With lightly greased hands lightly press the cookies down to form 1/2-inch-thick rounds. (If necessary, wipe of your hands and regrease to prevent the dough from sticking to them.) Bake, one sheet at a time, until the cookies are lightly browned all over and almost firm when lightly pressed in the center of the top, 6 to 9 mintes: rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly, about 2 mintes. Transfer the cookies to rack to cool.