In a large bowl, cream together butter and sugars .
Stir in eggs and vanilla until well combined.
Stir in remaining ingredients, adding raisins last.
Drop by rounded tablespoonfuls onto ungreased or parchment lined cookie sheets, leaving space in between for spreading.
I like my cookies flatter, so I pressed the dough down with a small drinking glass.
Bake at 350° for 10 - 12 minutes until lightly golden brown.
Allow to cool on cookie sheet for a few minutes, then transfer to a wire rack for complete cooling.
Store in an airtight container.