Preheat the oven to 350 degrees and prep baking sheets with parchment paper.
Using a stand mixer fitted with the paddle attachment or an electric hand mixer, cream together the butter and both sugars on medium speed until light and fluffy, about 1 to 2 minutes. Add the eggs one at a time, beating after each addition. Add the vanilla and mix until blended.
In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, ginger and nutmeg. With the mixer on low, slowly add in all of the dry ingredients until combined.
Add in the Quaker Oats and the raisins and mix together one last time until all combined. Scoop the dough into heaping tablespoon sized balls and place them 2 inches apart on your baking sheet. Bake for about 10 to 11 minutes, or until the cookies are set and slightly flattened out. Let the cookies cool for a few minutes and enjoy!