With a hand mixer or stand mixer with a paddle attachment, cream butter, granulated sugar, and brown sugar until incorporated. Beat in eggs one at a time, then stir in vanilla.

In a different bowl, combine all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir in the dry ingredient into the wet ingredient.

Drain and dry the raisins with paper towel. With a spatula, stir in the oats, raisins, and almond slices until incorporated. 

Chill the dough for 1 hour to prevent the cookies from spreading.

With ice cream scoop (about 2 tablespoons), drop the dough on prepared baking sheets, leaving 2 inches apart. You may flatten the dough ball with a fork (optional).

Bake for 12-15 minutes or until golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.