Avalon International Breads in Detroit sells these drop cookies.
In a large mixing bowl, beat butter with electric mixer 30 seconds. Add sugars and baking soda; beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can with mixer. Stir in any remaining flour with a wooden spoon. Stir in oats and raisins.
Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake in a 350° oven about 12 minutes, or until edges are golden. Cool 1 minute, then transfer to wire racks.
Prepare as above, except substitute 1 cup snipped dried tart cherries, semisweet chocolate pieces or chopped nuts for the 1 cup raisins.