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Preheat your oven to 350F (180C). Then line two large cookie sheets with parchment paper and set aside.
In a medium bowl combine the flour, cinnamon, baking soda and salt. Set aside.
In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined.
Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
Lastly, fold in the oats and the raisins.
Using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 2 inches between the cookies.
Bake for about 8 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will lose the gooey center.
Allow the cookies to cool slightly before transferring onto a wire rack to cool fully. Enjoy!
Store in an airtight container for up to 3 days at room temperature.