In one bowl, sift together the flour, baking soda, baking powder, and sea salt. In another large bowl, combine the butter, eggs, brown sugar, and vanilla extract. You can either use a hand mixer or a Kitchen Aid (with the flat batter attachment) to mix together the wet ingredients on low speed for about 3-4 minutes or until thoroughly combined.

Then, slowly add the dry ingredients as you continue to mix until everything is well combined and it resembles cookie dough. At this point, switch to using a spatula to mix in the chocolate chips, raisins, and oats.

Place the bowl with dough in the refrigerator for at least 1 hour to firm up. When it is getting close to an hour in the fridge, preheat your oven to 350 degrees.

Now, use an ice cream scoop to scoop out 16 equally sized balls of dough onto 2-3 parchment-lined baking sheets.

Cook in oven for 6 minutes, then pull them out and bang them down to deflate them, then place them back in the oven for another 6-8 minutes or until the edges have turned golden brown and the inside is cooked through.

Remove cookies from oven and let them cool on a cooling rack until ready to eat.