Step 1

Heat the oven to 375 degrees and spread the almonds out in a single layer on a baking sheet. Roast for about 8-10 minutes, until they are a deep brown and beginning to smell toasty. Set aside to cool. Once cool, chop the almonds into large chunks - cutting each almond into 2 or 3 pieces.

Step 2

Add the eggs to a small bowl and beat with a fork to combine. Add the vanilla and raisins, and stir. Let sit at room temperature for 1 hour.

Step 3

Heat the oven to 350 degrees and line a baking sheet with parchment paper.

Step 4

Add the butter, vegetable oil, and both sugars to the bowl of an electric mixer and beat on medium high speed until lightened and fluffy - about 3 minutes.

Step 5

In a separate bowl, add both flours, oat bran, baking soda, salt, cinnamon, and nutmeg and stir with a wire whisk to combine.

Step 6

Add the dry ingredients to the butter and sugar mixture and mix on low speed just until combined. Add the oatmeal, eggs and raisin mixture, and chopped almonds and mix on low just until combined.

Step 7

Shape the oatmeal cookie dough into large balls, using about 1/4 of a cup of dough for each. Add 4 or 5 to a cookie sheet, leaving at least 3 or 4 inches between them. Flatten slightly with your palm and bake for 11-13 minutes. The cookies are done when the edges are set but the very center looks slightly underdone. Remove from the oven and allow to cool on a wire rack.