In a large bowl, mix the butter, eggs, vanilla, and brown sugar. In a separate bowl measure out the white flour, oat flour, white sugar, baking soda, cinnamon and salt. Mix the dry into the wet ingredients, then add the oat meal, walnuts and raisins.

The trick to these cookies is to refrigerate the dough. I divide the batch into four parts, then form each part into a log and wrap it in plastic or wax paper, or in big baggies. I refrigerate the logs and cut off chunks as needed when I'm ready to make cookies. Don't try to leave the whole bow in the freezer, its too hard to get out of the bowl or cut up when it's in too big a chunk.

If you're in a hurry, you can skip the chilling by spreading the dough in a pan with steep sides, and make bar cookies.

When you're ready to make cookies, preheat your oven to 350 degrees and prepare the cookie sheets by spreading butter on them. Take the frozen cookie dough out and cut off small chunks and place them on the cookie sheet. Bake before they start to warm up. Usually 10-15 minutes will do. Pull them out and let them cool a little before trying to move them to a plate.