Preheat oven 350°F. Line a baking sheet with parchment, set aside.
In a small bowl, add the raisins and cover with warm water. This process helps to plump them up. Set aside.
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the cream mixture. Blend until combined. Drain the raisins well. Stir in the oats and raisins into mixture.
Scoop a tablespoon of dough into a round ball and place on prepared baking sheet, leaving space to spread out. 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.
These cookies keep well in an airtight container for a week and they freeze well.
