1 1/4 sticks margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon (heaping if you love cinnamon)
1/2 tsp salt
1/2 tsp ground nutmeg
3 cups Quaker Oats (quick or old-fashioned, uncooked. NOT instant)
1 cup plump raisins
*NOTE: some readers have commented that these cookies were crumbly and needed more fat. I did not personally have this issue, but if you find that you are, adding an extra egg can help as well as adding additional butter.
Preheat oven to 375.
Line 2 cookie sheets with parchment paper or silicone mats.
Beat margarine and sugars until creamy. Add egg and vanilla, beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg, mix well. stir in oats; mix well. Fold raisins in until just incorporated
Drop dough by rounded tablespoons onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets remove to wire rack. Cool completely. Store tightly covered.