Step 1

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred.

Step 2

, Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth; a few tiny bits of butter may still show.

Step 3

, Beat in the egg, again beating until smooth.

Step 4

, Add the baking soda and flour, beating until well incorporated.

Step 5

, Add the oats (and raisins), stirring to combine.

Step 6

, Drop the dough in 1 1/4" balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. If you're measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon). Space the cookies 2" apart; they'll spread.

Step 7

, If you're a fan of salty-sweet cookies, sprinkle these with a bit of salt (extra-fine preferred) before baking, if desired.

Step 8

, Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake the lesser amount of time; for crunchier, the longer amount. At 12 minutes, especially if you're baking on a dark pan without parchment, a few of the cookies on the edge should just barely be showing a pale brown around their edges. At 14 minutes, they should be starting to color all over.

Step 9

, Remove the cookies from the oven, and let them cool right on the pan.