Preheat oven to 350°F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.

In a small bowl add the raisins and cover with water. Let them sit for five minutes. This will help plump them up. Make sure you drain them well and let them dry out on a paper towel.

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth and creamy. In a separate small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter/sugar mixture. Blend until combined. Stir in the oats and raisins.

Spoon about a tablespoon of dough into a round ball and place on prepared baking sheet, leaving about 2-inches between each cookie. Bake them for 10 to 12 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for five minutes before transferring them to cooling rack.