Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
Soften the butter slightly in the microwave for 10–15 seconds, just until pliable.
Beat the butter, brown sugar, and granulated sugar together until creamy and thick.
Add the eggs and vanilla, mixing until smooth.
In a separate bowl, whisk together flour, oats, cinnamon, salt, and baking soda.
Gradually mix dry ingredients into the wet batter on low speed.
Fold in raisins just until evenly distributed, don’t overmix.
Scoop dough onto the baking sheet, leaving space between cookies.
Bake for 11–13 minutes, until edges are golden and centers slightly underbaked.
Cool on the pan for 5–10 minutes before transferring to a wire rack.