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Preheat the oven to 375F degrees. Line baking sheets with parchment paper; set aside.
In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
In large bowl, cream the butter and both sugars together with an electric mixer on high until light and fluffy, about 3-4 minutes. Beat in the vanilla and eggs.
While mixing on low speed, slowly add in the flour mixture. Fold in the oats and raisins until fully incorporated.
Use a cookie scoop to scoop the dough into 1 1/2-inch dough balls and place two inches apart on the prepared cookie sheets.
Bake the cookies for 12-14 minutes until slightly golden around the edges. Cool for 5 minutes on the baking sheets, then transfer to a wire cooling rack.