Open trading account 
Best. Cookies. Ever.
Serving: 32-36
Whisk together and set aside:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Cream wet ingredients:
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup dark brown sugar, firmly packed
- 2 large eggs
- 2 teaspoons vanilla (extract or sugar)
Then stir in:
- 3 cups oats (not instant)
- 1 1⁄2 cups raisins
Preheat oven to 350øF (180-190øC).
Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible.
(Over mixing develops the gluten, making a tough cookie)
Now add the oats and raisins; stir to incorporate.
Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
Drop 2-inches apart onto baking sheet (eventually sprayed with nonstick spray).
Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
(Source: http://www.food.com/recipe/oatmeal-raisin-cookies-35813)
Little secrets: I use Himalayan salt and soak in the raisins for half an hour in rhum or vodka (about 2 shot glasses) before adding them all raisins and juice...