In the bowl of an electric mixer beat butter, brown sugar, and granulated sugar until creamy.

Add eggs and vanilla, beat well. Stop mixer and scrape sides of the bowl. Mix again to combine.

In another bowl, combine and sift together flour, soda, cinnamon, and salt.

Turn the mixer to low and slowly add flour and oats. Stop mixer and scrape sides. Add raisins and mix until combined.

Tightly cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. You can refrigerate up to 24 hours if you prefer.

When you're ready to bake, preheat the oven to 350°F.

Place a Silpat silicone mat on a half sheet pan.

Use a ⅓-cup spring-release scoop to make uniform balls of cookie dough and place them on the silicone mat. Do not flatten the dough.

Bake at 350°F for 12 to 14 minutes depending on how crunchy or chewy you want them. The top of the cookies will change from 'shiny' to 'matte' when they're cooked in the center. Watch the edges for the degree of brown/crisp that you want. They will firm up some as they cool.

Allow cookies to cool on the baking sheet for about 3 to 4 minutes before removing and transferring to a wire rack to finish cooling.

Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months.