Chewy and delicious with just the right amount of cinnamon. They keep well for 5-6 days (although they never last that long around our home).
Preheat oven to 350°. Line cookie sheet with parchment paper.
Using a standing mixer (or hand mixer) beat butter until creamy. Add the sugars. Beat for two minutes until fluffy.
Beat in eggs and vanilla.
In a separate bowl, combine the dry ingredients and stir together (flour, salt, baking soda, and cinnamon).
While on low, slowly add in the dry ingredients until combined. You may need to stop and use a spatula to scrape the sides of the bowl back into the mixture.
Mix in the oats and raisins.
Use a cookie scoop or tablespoon to drop round portions onto the cookie sheet. Bake for 10-12 minutes. Look for the edges to be brown and remove from the oven. The center will firm up as they rest out of the oven. Transfer to a cooling rack once firm.
I make one cookie sheet at a time and place the rest of the dough in the fridge (last two more days when wrapped tightly). They are just so good baked prior to serving. Store in an air tight container on the counter once cool. You can also scoop out cookie sized portions and freeze them to bake later. Enjoy!