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Using a food processor, coarsely grind the nuts. In a bowl, combine the ground nuts, the flour, baking soda and salt. Using an electric mixer, beat the butter, brown sugar and granulated sugar at high speed until fluffy, about 4 minutes. Add the eggs and vanilla and mix at medium speed until incorporated. Add the flour mixture at low speed. Stir in the oats and raisins; let stand for 30 minutes.
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Meanwhile, position 2 racks in the upper and lower thirds of the oven and preheat to 350°. Line 4 cookie sheets with parchment paper. Use a ice scoop and drop the dough in cupfuls onto the prepared pans, approximately 6-8 cookies to a pan. I used 3 baking sheets for my large cookies. Bake the cookies until deep golden, 12 to 14 minutes. Transfer the cookies to racks to cool completely.
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