In a medium bowl whisk together 1/2 cup whole wheat flour, 1 cup all-purpose flour, 1 tsp baking soda, 3/4 tsp salt, and 1 tsp all spice until evenly combined; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup butter (softened) and 1 1/3 cups brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add 2 eggs to the butter mixture one at a time, mixing after each addition and scraping down the sides of the bowl as needed.

Add 1 tsp vanilla extract and mix until incorporated.

With the mixer on low speed, add the flour mixture to the butter mixture in roughly 1/2-cup increments, mixing just until each addition is incorporated. Do not overmix.

Add 3 cups rolled oats and mix on low just until the oats are evenly distributed.

Stir in 1 cup raisins and 1 cup white chocolate chips on low speed (or fold in by hand) until evenly combined.

Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.

When the dough has chilled, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Using an ice cream scoop or a 1/4-cup measure, portion dough into balls and place them at least 2 inches apart on the prepared baking sheets.

Bake for 10–13 minutes, until the outer edges are a light golden brown and centers are set.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container.