Whisk together the flour and baking soda and set aside.
Cream the butter with an electric mixer about 2 minutes and add sugar, brown sugar, nutmeg and cinnamon. Continue to cream until smooth, about 2 minutes. Scrap the bowl and add eggs one at a time, beat until fully incorporated.
On low speed add the flour mixture until incorporated. Add oats, raisins and nuts if desired.
Shape into 2 inch logs on wax paper and refrigerate for at least 1 hour and up to 3 days, or they can be frozen. In the alternative, you can scoop onto baking sheets and bake right away.
Remove from refrigerator and slice into 1/2 inch rounds and place on parchment lined sheets. Bake at 350º for 12 minutes. Allow to cool for a few minutes on the sheets before transferring to wire rack. Makes about 4 dozen depending on how big you make them.
RAISINS:Combine all ingredients in a small sauce pan and bring to a boil Reduce to simmer and cook for about 20 minutes. Allow to come to room temperature before putting in cookies. They can be stored in the refrigerator after cooled.