Line two cookie sheets with parchment paper or a baking mat.
Preheat oven to 350 degrees.
In a medium bowl, whisk together the oats, flour, baking powder, baking soda, and salt.
In a separate bowl, beat together the butter and brown sugar until creamy.
Add the eggs and vanilla and beat until smooth.
Add the flour and oatmeal mixture and mix until combined.
Add pecans and raisins and mix until just combined. Do not over-mix.
Drop round mounds 2 inches apart onto the cookie sheets. I used a rounded teaspoon.
Bake for 12 to 15 minutes, rotating the sheets halfway through the baking time.
Cook until golden brown. Cool on a wire rack.
Once cool, store the cookies in an airtight container.