Preheat oven to 350 degrees and line baking sheets with silicone baking mats or parchment paper. Set aside.
In a medium bowl, using an electric mixer, cream together the butter, sugars, eggs, and vanilla. Scrape down the sides of the bowl.
Add in the oats, flour, baking soda, salt, cinnamon, and raisins and stir until just combined and raisins are evenly distributed.
Use a medium cookie scoop to place 8 dough balls onto the prepared cookie sheets.
Bake for 8 minutes. After 8 minutes, check to make sure edges are slightly brown and centers are set. If not, bake an additional 1-3 minutes.
Remove from oven and let cool on baking sheet for 5 minutes before transferring to a rack to cool completely.
Dough will keep in the fridge for up to 2 days.To freeze, scoop out dough balls, leave them on a baking sheet covered in the freezer until they’re frozen through, then move them to a freezer bag. They’ll be good for up to a year in the freezer.You can bake them straight from frozen, just add a couple minutes of baking time. I always have some type of cookie dough in my freezer stash.