Transylvanian Oatmeal Raisin Cookies

     I recently found this Oatmeal Cookie recipe in one of my  new cookbooks called  "Flour".  Flour is the name of a great little bakery in Boston.  I made these and gave them to family who swooned and fought over them.  They are the perfect oatmeal cookie, crisp edges yet soft and chewy.  There is no vanilla so the true taste of oats really comes through.   Makes you want to curl up in a blanket and watch old movies, cry, then go pour a glass of milk. 
  

 
                                       Oatmeal Raisin Cookies
2 Sticks unsalted butter, room temp.,   3/4 white sugar,  1C brown packed light,  2 Eggs,  1 3/4 C all purpose flour,  1 3/4C old fashioned oats,  1tsp. baking soda,  1tsp. Kosher salt (yes , it makes a difference in the taste),  3/4 tsp. ground nutmeg, 1/2 tsp. cinnamon, 1 1/2 C raisins
                                                        makes about 24 cookies

1. With electric mixer, cream together butter, sugars and eggs for about four minutes until really light and fluffy.
2. In a medium bowl combine the flour, oats, baking soda, salt , nutmeg, cinnamon and raisins. 
3. On low speed, add in the flour mixture to the butter mixture just until combined and evenly mixed.
4. For best results, put into container and refrigerate for overnight or at least 3 to 4 hours.
5. Drop into 1/4 inch balls about 2 inches apart on baking sheet.  You do not need to grease it.
6. Bake @ 350 for 18 minutes , until lightly golden brown and soft in the center.  Be careful not to over bake. 
7. Cool on baking sheet for 10, then transfer to wire cooling rack..   
8. Unbaked dough can be kept refrigerated for up to 1 week.