Sherry Yard, President Clinton's Oatmeal Cookies

1 1/2 cups all purpose flour
1 tspn baking sode
7 ounces ( 1 3/4 sticks) unsalted butter, softened
1 cups sugar
1 cup packed light brown sugar
1 1/2 tspns freshly grated nutmeg
3/4 tspn ground cinnamon
2 large eggs, at room temperature
3 cups rolled oats
1 1/2 cups Far Raisins (see recipe

1. Sift together the flour and baking soda and set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter on high speed until lemony yellow, about 2 minutes. Scrape down the sides of the bowl and the paddle or beaters. Add the sugar, brown sugar, nutmeg, and cinnamon. Continue creaming the mixture on high speed until it is smooth lump-free, about 2 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

3. Add the eggs one at a time, scraping down the bowl and paddle after each addition. Beat on low speed for 15-30 seconds, until the eggs are fully incorporated. Scrape down the sides and paddle.

4. On low speed, add the sifted flour mixture, beating until all of the flour is incorporated. Scrape down the sides of the bowl. On low speed, mix in the oats and raisins.

5. With a rubber spatula, scoop out the dough and divide it in half. Center one half along the bottom fo a sheet of parchment paper and roll it up in the paper, creating a log about 2 inches wide and 12 inches long. Repeat with the second piece of dough. Fold over the parchment, creating a sausage. Twist the ends over and wrap in plastic. Chill the dough logs for a minimum of 1 hour. (At this point the dough will keep nicely, wrapped well, in the regfrigerator for up to 3 days, or up to 1 month in the freezer.) You can also simply spoon the dough onto parchment covered baking sheets and bake at once.

6. Place racks in the middle and lower third of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper. When the dough is chileld, remove it from the parchment paper. Using a chef's knife or an offset serrated knife, slice 1/2 inch rounds off the log. Place the cookies on the prepared baking sheets, spaved 2 inches apart. Bake for 12 minutes. Rotate the baking sheets from top to bottom and front to back, and bake for another 5-8 minutes, until nicely browned. Remove the cookies from the oven and slide the parchment off the sheets and directly onto the work surgace. Cook the making sheets between batches. WAit a minumum of 5 minutes before eating, or allow to cool completely before storing the cookies in an airtight container (last up to 3 days)