In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt. Set aside.

In a large bowl with an electronic mixer, or your kitchen aid mixer, beat together the butter, brown sugar and granulated sugar until fluffy (about 2 minutes).

Beat the honey, vanilla extract and egg into the butter mixture.

With the mixer on low speed, beat the flour mixture into the butter mixture.

With a wooden or silicone spoon, Stir in the oats and raisins. The batter will be sticky.

Cover the bowl with plastic wrap, and refrigerate for 30 minutes or overnight.

When ready to bake, preheat the oven to 350F (180C) degrees. Line your cookie sheets with parchment paper.

Using a cookie scoop or tablespoon, form the dough into balls of about 1 to 1.5 tablespoons and place 2 inches apart on the lined cookie sheets.

Bake 1 tray at a time, on the middle rack of the oven for 9-11 minutes or until the tops look just set. Place extra dough in the fridge until ready to prep and bake.

Remove from the oven and cool fully on a cookie tray.

Dough balls can be individually frozen and placed in a bag after they’ve set. They’ll stay good for 3 months.

Baked cookies can be stored in the freezer for up to 6 months.