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Preheat oven to 350°F, coat a 9x9 pan with baking spray, line with parchment paper, and set aside.
Combine flour, baking soda, cinnamon, and salt, set aside.
In another bowl beat butter and brown sugar until light, fluffy, and smooth, about 2 to 3 minutes.
Scrape the sides and bottom of the bowl down throughout the creaming process.
Add eggs one at a time, beating well after each addition. Scrape the bottom and sides of the bowl as needed.
Add in vanilla.
Gradually add in dry ingredients, beating to incorporate until no streaks of flour are visible. Use a rubber spatula to combine the dough thoroughly.
Fold in oats and raisins. The dough will be thick and sticky.
Press the dough evenly into the prepared pan. Top the dough with a few more raisins, if desired.
Bake for 18 to 20 minutes or until the edges start to look golden.
Let the cookie cool in the pan for 5 to 10 minutes before using the parchment paper to lift the cookie bar out of the pan and onto a wire rack to cool completely.
In a bowl beat butter until smooth and lump free. Gradually add in powdered sugar until completely combined. Add in maple syrup, heavy cream, cinnamon, and maple extract.
Spread frosting over the bars. Cut bars into squares. Serve and enjoy.