Oatmeal Raisin Cookies

Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment and set aside.

In a bowl, whisk flour, salt, baking powder, cinnamon, and nutmeg to fully incorporate.

In the bowl of a stand mixer fitted with paddle attachment set to medium speed, beat together the butter and both sugars until light and fluffy, a full 3 minutes.

Add eggs one at a time and mix until combined. Reduce speed to low and add dry ingredients, beating just until combined; don't over-mix here. Gently mix in the oats and raisins, just until combined.

Roll dough into 2 TB sized balls and place 2 inches apart on lined baking sheets. Gently flatten each ball into a disk shape. Bake 13-15 minutes or just until edges are golden. Cookies will seem a bit under done, but they will set upon cooling.

In a bowl, stir together powdered sugar and vanilla extract. Add water or milk until desired consistency is reached.

Transfer into a piping bag or you can use a Ziploc bag and cut a small hole in the corner. Drizzle over cooled cookies. Icing should harden within 30 minutes.