Preheat the oven to 350°F (175°C).

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the oats and raisins until evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, drop dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.