The BEST Oatmeal Raisin Cookies

In the bowl of you stand mixer, affixed with the paddle attachment, add the butter and shortening and beat on medium-high speed until smooth and creamy. Add the light, dark and white sugars to the butter and beat until light and fluffy. Scrape down the sides of the bowl. Add the corn syrup into the mixture and mix until incorporated. Add the eggs one at a time to the mixture, beating one egg into the mixture completely before adding the second egg. Add the vanilla extract to the mixture and mix on medium-high speed until all ingredients are well incorporated.

Change the mixer to low speed and slowly add the flour, baking soda, cornstarch, cinnamon, nutmeg and salt to the butter-sugar mixture. Mix until barely combined. Add the oats and mix on low until barely combined. Add the raisins to the dough, folding the raisins in by hand.

Place cookie dough in the refrigerator to cool for at least one hour (or overnight).

After cookie dough has chilled, preheat oven to 375-degrees. Line three cookie sheets with parchment paper. Scoop medium-small cookie dough balls onto prepared cookie sheets, leaving enough space in between cookie dough balls to allow for spreading.

Bake cookies in 375-degree oven for 10-11 minutes. Remove cookies from the oven and let the baked cookies set on the cookie sheet for several minutes before transferring to a wire rack to finish cooling.