Recipe adapted from Joanne Chang
2 sticks of unsalted butter at room temperature (1 cup)
3/4 cup (150g) granulated sugar
1 cup (220) packed light brown sugar
2 eggs at room temperature
1 cup (140 g) all purpose unbleached flour (instead of 1 3/4 cup)
3/4 cup ( 105 g) oat bran
1 3/4 cup (175 g) old fashioned rolled oats
1 tsp baking soda
1 tsp kosher salt
1/4 tsp ground nutmeg (instead of 1/4 tsp fresh grated)
1/4 tsp ground cinnamon
1 1/2 cups ( 240 g) raisins
Cream the butter and both kinds of sugar together (at least 8 minutes on medium speed with a hand mixer) until it’s fluffy, scraping the sides of the bowl. Add the eggs on medium speed until incorporated (2 minutes) and scrape again.
In another bowl, stir together the flour, oat bran, oats, baking soda, salt, nutmeg and cinnamon and then add the raisins and stir to coat the raisins. Add this dry mixture to the butter/sugar mixture and stir until combined.
Cover with plastic wrap and refrigerate for 3 hours.
When you’re ready to bake, preheat the oven to 350 and scoop cookie dough (about 1/8 cup) onto a parchment lined cookie sheet about 1.5 inches apart, lightly press with the palm of your hand, and bake for 12-15 minutes or until golden brown around the edges and soft in the center.