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Preheat the oven to 350° F. Soften the cold butter in the microwave for 10-15 seconds. The butter temperature should be around 70°F.
Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes, resembling a thick sand texture.
Next, add the eggs and vanilla extract and continue beating until well incorporated.
In a separate bowl, combine the flour, oats, cinnamon, salt, and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form.
Before the dough thickens, add the raisins. Beat a couple of times just until the flour incorporates.
Line a baking sheet with parchment paper or a silicone baking sheet. Scoop the dough using a large cookie scoop and place on a sheet pan, 2 inches apart.
Bake for 11-13 minutes. The center of the cookie should be slightly underbaked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.