Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly distributed.
Add the dry ingredients to the butter mixture and mix on low speed just until no flour streaks remain, being careful not to overmix.
Stir in the oats and raisins with a wooden spoon or sturdy spatula until they're evenly distributed throughout the dough.
Scoop the dough using a 2-tablespoon cookie scoop and roll each portion into a ball. Roll each ball in the cinnamon-sugar mixture to coat.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart, then gently press each one to flatten slightly to about 3/4-inch thickness.
Bake for 11-13 minutes, until the edges are golden brown and set but the centers still look slightly soft and underdone.
Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
