Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper.
Cream the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time.
Mix in the vanilla extract.
In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture.
Stir in the rolled oats until evenly combined.
Fold in the raisins.
Scoop tablespoon-sized portions onto the prepared baking sheets.
Leave about 2 inches of space between each cookie.
Bake for 10–12 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes.
Transfer to a wire rack to cool completely.
