Step 1

Whisk 2 cups all-purpose flour, 1 1/2 cup quick oats, 1 cup packed brown sugar, 1/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1/4 teaspoon ground cinnamon and, 1/8 teaspoon ground nutmeg together in a large bowl.

Step 2

Whisk 2 sticks melted unsalted butter, 3 tablespoons honey, 3 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon kosher salt together in a medium bowl.

Step 3

Transfer to the flour mixture and fold together with a flexible spatula until just combined; the dough will be sticky and soft. Fold in 1 cup semisweet chocolate chips and 1 cup golden raisins if desired.

Step 4

Cover and refrigerate for 1 hour to firm up. Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 rimmed baking sheets with parchment paper.

Step 5

Drop the cookie dough in 3-tablespoon portions onto the baking sheets, spacing them evenly apart, 6 per sheet. Bake, rotating the baking sheets between racks and from front to back halfway through, until the cookies are golden brown around the edges, 10 to 12 minutes total.

Step 6

Let cool for 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Repeat baking the remaining cookie dough on cooled baking sheets, you can reuse the parchment paper.