Make oatmeal cookies without using any brown sugar or nutmeg. If you have sugar or spice allergies or simply find yourself without one of these standard ingredients, use this recipe.
Preheat oven to 350 degrees.
In medium bowl, whisk together the flour, baking powder, cinnamon, mace/allspice and salt; set aside.
In large bowl, with a wooden spoon or mixer, beat these ingredients until smooth: butter, sugar and molasses.
Add eggs and vanilla to the butter mixture and beat with wooden spoon or mixer until well-blended.
Add flour mixture and rolled oats; stir with wooden spoon until incorporated.
Stir in raisins if using.
Drop tablespoon-sized pieces of dough onto the parchment-lined baking sheets, spacing them about 3 inches apart. Without the parchment paper, the cookies will stick to the baking sheet.
Bake one sheet at a time for 15-20 minutes or until cookies are evenly (but lightly) brown and firm on top when lightly touched.
Let cookies cool on baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Store up to three days in an airtight container or freeze for later consumption.
Granulated white sugar can always replace brown sugar, cup for cup. Cinnamon can replace the nutmeg/mace/allspice in this recipe (1 teaspoon cinnamon instead of 1/2 teaspoon).