Melt butter and let it cool slightly, then place butter in a stand mixer, add both sugars and cream together until well blended. Add the cinnamon, vanilla, and eggs. Mix until light and creamy.

In a separate bowl, combine the flour, baking soda, and salt. Add the flour mixture to the butter mixture until just blended.

Add the oats and raisins until just blended. Using a #30 cookie scoop (about 2 Tbsp of cookie dough), scoop dough balls onto a silicone or parchment lined baking sheet (no more than 12 per tray.)

Bake at 325 degrees Fahrenheit for 13 to 15 minutes until edges are set (lightly browned) and the centers are still soft. Do not over-bake. Allow cookies to rest on the baking sheet for a couple of minutes before transferring to a cooling rack. Store cookies in an airtight container at room temperature up to 5 days.