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Preheat the oven to 325° F. Line two light-colored baking sheets with parchment paper and set aside.
In a large bowl or the bowl of a stand mixer, cream butter with white and brown sugar until it becomes lighter in color and fluffy, about 3-4 minutes.
Add large eggs and vanilla extract. Mix until smooth.
In a separate bowl, whisk together the dry ingredients (flour, baking soda, baking powder, and salt). If you love cinnamon in your oatmeal cookies, add that here now as well.
Gradually mix the flour mixture into the wet ingredients on medium speed.
Stir in old-fashioned oats and any mix-ins like chocolate chips or sweet raisins if you're using.
Using a medium cookie scoop, scoop cookie dough balls onto the lined baking sheet.
Bake for 9-12 minutes or until the edges are golden brown and the centers are soft but not gooey.
Cool for 5 minutes on the hot baking sheet before transferring to cooling racks.