Preheat your oven to 375 °F (≈ 190 °C). Line several baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, salt, and apple pie spice (or cinnamon + nutmeg).

In a separate large bowl (or in the bowl of your stand mixer), using the paddle or a hand mixer, cream the softened butter with both sugars on high until the mixture is light and fluffy—about 3–4 minutes. Scrape down the sides with a spatula to ensure even mixing.

Beat in the vanilla extract and the eggs, one at a time, making sure each is incorporated before adding the next.

On low speed, slowly add in the flour‑spice mixture and mix until just combined. Scrape down the bowl again.

Still on low speed, add the oats and raisins and mix until evenly distributed throughout the dough.

Using a 1½‑tablespoon cookie scoop (or approx. 25–30 g portions), scoop dough onto the prepared baking sheets, spacing the balls about 2 inches apart.

Bake for 12–14 minutes, or until the cookie edges are slightly golden. The centers may still look a little soft — that’s fine.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

(Optional) For thicker, puffier cookies: chill the dough for 30–60 minutes before baking. If your oven tends to run hot (and your cookies often flatten out), chilling helps too.