First combine the flour, cinnamon, nutmeg, baking soda and salt in a large bowl. Set aside.

In a large bowl, using a mixer, cream together the butter, brown sugar, and white sugar until smooth.

Beat in eggs one at a time, then stir in vanilla and molasses.

Add the dry mixture gradually into the creamed mixture until just blended. Scrape down the sides and bottom of the bowl as needed.

 Stir in the quick oats, raisins and chocolate chips by hand. 

For the best results cover, and chill dough for at least one hour in the refrigerator

Be prepared this dough is quite heavy and sticky. 

Drop by heaping spoonfuls, about 2 tbsp each, onto un-greased baking sheets. Flatten cookies into rounds with two of your fingers or a fork. 

Preheat the oven to 325 degrees and bake for 15-17 minutes or until cookies are lightly browned on the sides. The centers will look very soft and not cooked. The cookies will finish cooking on the baking sheet after they are removed from the oven.

Keep them cooling on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.