PREHEAT OVEN TO 350 F DEGREES. LINE A LARGE COOKIE SHEET WITH NON-STICK FOIL (OR USE NON-STICK COOKIE SHEET). COMBINE FLOUR, BAKING SODA, AND SALT ON A BOWL OR WAXED PAPER.

IN A LARGE BOWL, WITH MIXER AT MEDIUM SPEED. BEAT SUGARS AND BUTTER UNTIL CREAMY, OCCASIONALY SCRAPING BOWL WITH RUBBER SPATULA. BEAT IN VANILLA, THEN EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. AT LOW SPEED, GRADUALLY ADD FLOUR MIXTURE; BEAT JUST UNTIL BLENDED, OCCASIONALLY SCRAPING BOWL. WITH SPOON, STIR IN OATS AND RAISINS.

DROP DOUGH BY HEAPING MEASURING TEASPOON, 2 INCHES APART, ONTO PREPARED COOKIE SHEET. BAKE COOKIES, 11-13 MINUTES OR UNTIL TOPS ARE GOLDEN. COOL COOKIES ON COOKIE SHEET 1 MINUTE, THEN TRANSFER TO WIRE RACK TO COOL COMPLETELY. REPEAT WITH REMAINING DOUGH.

NOTE: IF YOU FIND THAT YOUR COOKIES DOESN’T SPREAD OUT LIKE IT SHOULD BE, I SUGGEST YOU FLATTEN IT A LITTLE WITH A METAL SPATULA RIGHT AFTER YOU TAKE THEM OUT OF THE OVEN, WHILE THEY’RE STILL VERY HOT, DON’T WAIT FOR IT TO COOL BEFORE YOU DO THIS OR THEY WILL JUST CRACK AND CRUMBLE WHEN TOTALLY COOLED