Preheat oven to 350°.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon and nutmeg.
In a large bowl or stand mixer bowl, beat together with an electric mixer the butter and sugars until smooth and creamy, about 3 minutes.
Add vanilla, then the eggs, one at a time and beat well.
Add the flour mixture until well incorporated.
Stir in oats, raisins and mix well.
Drop by tablespoonful onto ungreased baking sheets.
Bake for 10-12 minutes or until golden brown.
Cool 1 minute on cookie sheet, then remove to a wire rack.
For bar cookies: Bake 20-30 minutes in ungreased 13x9 inch metal baking pan.
Chef's notes: Lightly whip the 2 eggs listed above and soak the raisins in the eggs for several minutes before starting the cookies. Remove the raisins from the eggs and add the eggs to the recipe. This plumps the raisins and helps the flavor.