Chunky Peanut Butter and Oatmeal Chocolate Chipsters (with raisins too)

It was requested that I make a couple of treats and I didn't have very much time, just a few hours. I mixed up this cookie dough, let it sit in the fridge for a little bit, and then, the oven died. I ended up having to borrow someone else's oven, because these cookies had to be baked! They were great-the perfect mix of pb, oats, chocolate, and raisins, they have it all!
Chunky Peanut Butter and Oatmeal Chocolate Chipsters adapted from
Baking by Dorie Greenspan
3 cups old-fashioned oats
1 cup all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 sticks unsalted butter, at room temperature
1 cup peanut butter, chunky or smooth (not natural)
1 cup sugar
1 cup light brown sugar, packed
2 large eggs
1 tsp pure vanilla extract
1 1/2 cups chocolate chips or chunks
1/2 cup raisins


Position the racks to divide the oven into thirds and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Whisk together the oats, flour, baking soda, spices and salt. With a mixer, beat the butter, peanut butter and 2 sugars on medium speed until smooth and creamy. Add the eggs one at a time, beating for at least 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips and raisins. Cover and chill the dough for 2 hours (or overnight)

When ready to bake, scoop the dough into rounded tablespoons, roll into balls, and put on cookie sheet. Press the balls gently with the heel of your hand until they are about 1/2 inch thick.

Bake for 13-15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Put on a cooling rack with a wide metal spatula and they will firm as they cool. Repeat with remaining cookie dough.