In a large mixing bowl using an electric mixer cream together the butter, both sugars and vanilla. Beat for 2 minutes or until light beige and creamed.

Add the eggs one at a time beating well after each addition.

In a separate bowl sift together the flour, salt, cinnamon, baking powder, baking soda and nutmeg.

Turn the mixer to low and gradually add the sifted flour beating just until fully combined. Scrape the sides of the bowl as needed.

Use a large spoon or non-stick spatula and mix in the oats and raisins until fully distributed in the batter.

Chill the dough for at least 2 hours or overnight.

To bake: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Divide the dough using a 2 oz ice cream scoop or 2 Tbsp. Place the cookie dough at least 2-inches apart to allow for spreading.

Bake for 16-18 minutes or until golden.

Cool on the pan for 5 minutes then move to a cooling rack to cool completely.

Store at room temperature tightly covered.