Cream butter. In large bowl of stand mixer using paddle attachment cream together butter and sugar on high speed for about 2 minutes – mixture should be light and fluffy.
Mix wet ingredients. Add in egg and vanilla, beating on medium speed until mixture is smooth.
Add dry ingredients. Add in rolled oats, flour, cinnamon, nutmeg, baking soda and salt. Mix on low speed until combined, then mix in raisins. Dough will be fairly thick and a little sticky.
Scoop dough. Using medium cookie scoop cookie dough and place on prepared baking sheet. Leave some room for cookies to spread, about 3″ apart.
Bake. Bake cookies for 9-12 minutes. The soft middle will set upon cooling on baking sheet for about 1-2 minutes then transfer to wire rack to cool completely.
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