Begin by preheating your oven to 325 degrees and lining a baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large mixing bowl, use a hand-held mixer to cream together the butter, brown sugar, and sugar until light and fluffy.

Next, blend in the cinnamon, egg, egg yolk, and vanilla extract until well incorporated.

Add the flour, baking soda, and salt. With the mixer on low speed, gently incorporate the dry ingredients into the butter mixture.

Lastly, fold in the oatmeal, pecans, and raisins.

Use a 1-tablespoon ice cream scoop to portion the batter evenly. Position the mounds of batter on the lined baking sheet, leaving 2 inches of space between each cookie.

Bake for 14 minutes. Remove from oven and allow to cool slightly before transferring to a wire cooling rack to finish the cooling process.

Store in a sealed glass container on your countertop.