Chewy Oatmeal Raisin Cookies

• 1/2 cup raisins
• 1/2 cup golden raisins
• 1 cup hot water
• 3/4 cup  unsalted butter, room temperature (1 1/2 sticks)
• 1 cup packed light brown sugar
• 1 egg
• 1 1/2 tsp. vanilla extract
• 3/4 cup  all purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 3 cups old-fashioned rolled oats
• Heat oven to 350 F. Line two baking sheets with parchment paper.
• Add raisins to a small bowl then cover with hot water. The hot water helps the raisins to become plump and juicy. Set the bowl aside for about 10 minutes.
• In a large bowl, beat the room temperature butter and sugar with a hand blender until creamy, about 2 minutes. (You can also use a stand mixer fitted with the paddle attachment).
• Add the egg and 1 1/2 teaspoons of vanilla extract then beat until combined, about 1 minute.
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• In another bowl, use a whisk to combine the flour, baking soda, salt, cinnamon and nutmeg. Next, add the oats then stir until well combined.
• Now, add the oat mixture to the butter and sugar mixture in thirds, beating after each addition until incorporated.
• Drain the raisins then gently press down or squeeze them to remove any extra water. Stir them into the cookie batter. (Use a spatula or spoon for this, not the mixer).
• Drop dough by two tablespoonfuls about 2 inches apart onto baking sheets. (You can also use a large cookie scoop for this). Then, wet the tips of your fingers with water and gently press cookies down until they are about 1/2-inch thick. If some of the cookies have no raisins showing on top, steal a few raisins from the bowl and add to the tops of the cookies (they are prettier this way).
• Bake cookies 10 to 14 minutes or until the edges are light golden brown, the center is still soft. Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.
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• Makes 16 cookies.