Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.
Either by hand or with electric mixer, beat butter until creamy.
Add sugars; beat until fluffy, about 3 minutes.
Beat in eggs one at a time.
Mix flour, salt, baking powder, and nutmeg together in medium bowl.
Stir dry ingredients into butter-sugar mixture.
Stir in oats, raisins and optional walnuts.
Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
Bake until cookie edges turn golden brown, 22 to 25 minutes.
Let cool on cooling rack at least 30 minutes before peeling cookie from parchment.
If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not over bake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.
A takeoff on all-time favorite lemon bars, these cookies make a tempting snack or dessert for large get-togethers. For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.
Add the 3/4 cup powdered sugar. Beat till combined.
Add the 2 cups flour; beat till combined. Press mixture onto the bottom of a greased 13x9x2-inch baking pan.
Bake in a 350 F. oven for 20 minutes or till golden.
Meanwhile, for filling, in a large mixing bowl combine eggs, granulated sugar, lemon juice, orange peel, the 1/4 cup flour, and baking powder. Beat for 2 minutes with an electric mixer till combined.
Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon.
Bake in a 350 F. oven for 30 to 35 minutes or till light brown and filling is set. Cool thoroughly in the pan on a wire rack.
Cut into triangles and/or bars. Just before serving, sprinkle with powdered sugar.
To store, cover and chill for up to 2 days. Makes about 30 bars. Make-Ahead Tip: Up to 3 months ahead, make, bake, and cut into bars. Place cut bars into a storage container or freezer bag and freezes. Thaw, covered, in the refrigerator for 24 hours or till no longer frozen.