Preheat oven to 350°F. Line two baking sheets with parchment paper or a silicone mat.
In a small bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
1 1/2 cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Ground cinnamon, 1/4 teaspoon Ground nutmeg, 1/2 teaspoon Kosher salt
In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
1/2 cup Unsalted butter, softened, 3/4 cup Dark brown sugar, 1/2 cup Granulated sugar
Add eggs and vanilla; beat well.
2 large Eggs, 1 teaspoon Vanilla extract
Add flour mixture, mix well.
Add oats and raisins; mix well.
3 cups Old fashioned oats, 1/2 cup Raisins
Drop dough by rounded tablespoonfuls onto parchment/silicone mat lined cookie sheets about 2 inches apart.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. (Note baking time will depend on the size of your cookie. Bake until golden brown.)