Cooking Instructions:

Preheat your oven to 350°F and adjust an oven rack to the middle position. Line a baking sheet with parchment paper for easy cleanup.

In a medium bowl, combine the all-purpose flour, baking soda, and any desired spices such as cinnamon, salt, and nutmeg. Mix well and set aside.

In a large mixing bowl, beat the softened butter on medium speed until creamy. Gradually add both the light brown sugar and granulated sugar and continue to beat until the mixture is light and fluffy.

Add the egg and vanilla extract to the butter-sugar mixture, mixing on medium speed until fully combined.

Gradually add the flour mixture to the wet ingredients, mixing until just combined. Then fold in the oats and raisins (or other mix-ins) until evenly distributed.

If the dough is too sticky, chill it in the refrigerator for about 30 minutes. This will make it easier to shape into balls.

Using a spoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Aim for 8-12 cookies per sheet.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips:

To achieve the best texture, consider using old-fashioned oats for a chewier cookie or quick oats for a softer result. Remember to not overbake the cookies, as they'll continue to firm up while cooling.

Store any leftover cookies in an airtight container at room temperature for up to three days to keep them fresh and soft. Enjoy your baking!