In a small bowl combine flour, cinnamon, nutmeg, baking soda, salt together. Whisk until combined.
In a separate small bowl add 1½ cups room temperature water to raisins. Leave for 10-12 minutes. Drain water + set raisins aside.
In a medium bowl, cream the softened butter and both sugars together until smooth, slowly add the vanilla until combined. Set aside
Add the flour mixture to the wet mixture and mix (either by hand or stand mixer) until all ingredients are combined.
Add in the oats, raisins, + cranberries. The dough will be very thick. Cover & chill the dough for 45-60 minutes in the refrigerator.
Preheat oven ro 350°F.
Line two (or more) baking sheets with parchment paper. Using a spoon (or an ice cream scoop) roll balls of dough and place them 2-3 inches apart on baking sheets. The bigger the ball, the bigger the cookie will be.
Bake for 12-14 minutes until lightly brown on the sides.*
*The center of the cookies will look soft and slightly undercooked, but while cooling they will set to a chewy and fully cooked interior.