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Preheat oven to 350°F. Place oats on a rimmed baking sheet. Toast oats, stirring once, until golden and fragrant, 8 to 10 minutes; cool completely. Line three baking sheets with parchment paper. Whisk together flour, cinnamon, nutmeg, baking soda, cornstarch, salt, and toasted oats in a bowl.
Beat butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Beat in eggs, 1 at a time, beating until combined after each addition. Beat in vanilla. Slowly beat in flour mixture until combined. Stir in raisins, if desired.
Scoop dough onto prepared baking sheets (about 2 tablespoons each), arranging about 2 inches apart. Bake, in batches, until crisp around the edges and set in the middle, 10 to 12 minutes. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.