Preheat and prep: Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.

Combine the butter, sugar and eggs: In a large mixing bowl, beat just until creamy. Add sugars and beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract.

Mix dry ingredients in medium bowl. Stir into butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats.

Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.

Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes, for chewy cookied. Note that the cookies will seem underdone and lightly colored everywhere but the edges. Thats okay, they will firm up as they cool. For crispier, bake another couple mins.

Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.