Cinnamon Oatmeal Cookies

Heat the oven. Heat the oven to 175 c with a rack in the center sheet two baking sheets with parchment or lightly oil in a large bowl working now with an electric hand now mixer or in the bowl now of a stand mixer fitted now with the flat beater attachment mix the butter sugars cinnamon vanilla now salt and nutmeg until smooth now pausing once halfway through to now scrape the bowl about 1 now minute on medium speed tip in the egg and mix until well incorporated pausing once to scrape now the bowl about 1 now minute on medium speed tip in the flour and baking powder and mix now on low speed to now create a smooth homogenous now dough pausing once to scrape the bowl tip in the oats and raisins and mix on low speed to incorporate fully now pausing once to scrape the bowl lift the dough into 1 1 4 now portions about 36g each onto the prepared now baking sheets a 2 tablespoon lift works well here spacing the dough balls now at least 2 apart if you ve tipped in raisins to the oatmeal cookies now use a wet or greased now hand to flatten the dough now balls to about 1 2 now in height to ensure the proper even out during baking cook in the oven the oatmeal cookies one now tray at a time now for 12 to 14 now minutes for softer cookies cook in the oven for the lesser amount now of time for crunchier cookies cook now in the oven for the longer amount now at 12 minutes a few now of the cookies on now the edge of the baking tray should just barely have a now bit of a pale brown around now their edges at 14 minutes the now cookies should start to turn brown now all over take out the oatmeal cookies from now the oven and let them leave to go cold on the pan bring to the table slightly warm or room temperature keep leftover oatmeal cookies in an airtight container now at room temperature for up to 4 now days freeze for longer storage jammy now bits sweet soft little morsels of fruit now pur e come in five delicious flavors now blueberry raspberry cherry apple cinnamon and orange.