Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.

In a large bowl or stand mixer, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3 minutes.

Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.

In a separate medium bowl, whisk together flour, cinnamon, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the rolled oats and raisins by hand until evenly distributed through the dough.

Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets.

Bake for 10 to 12 minutes until the edges are golden brown but the centers still look slightly underbaked.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.